Prosciutto Crostini with Brie and Pear

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Savory, sweet and absolutely delicious, these easy prosciutto crostini with brie and pear are a must have appetizer on your holiday table or next gathering with friends. Crusty baguette, creamy brie, smoky prosciutto, sweet pear, arugula and finished with a balsamic glaze. So good!

This is a picture of a plate with prosciutto crostinis with brie and pear.

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Why you'll love this recipe

It's so easy to make! Toasted sliced baguette, creamy brie, sweet pear, smoky prosciutto, peppery arugula and finished with balsamic glaze. Absolutely delicious. If you love prosciutto as much as I do, check out my burrata prosciutto salad and melon caprese salad.
These sweet and savory prosciutto crostini are perfect for a gathering appetizer. Whether it's a dinner with friends and family, Thanksgiving or Christmas, your guests will love these, I guarantee you!

This is a close-up picture of a crostini with prosciutto, brie and pear.

Key Ingredients and variations

Baguette: use a good quality baguette for the best taste. Ciabatta baguette would work great to.
Olive oil: you need olive oil to brush the sliced baguette before toasting them into crostini.
Brie: keep the brie refrigerated until ready to use as it'll be easier to slice when cold. I always keep the rim on as I love it, but if you don't enjoy it, feel free to cut it off. Could be replaced with burrata, camembert, gorgonzola (blue cheese) or other soft cheeses.
Pear: make sure it's ripe but still firm enough to hold its shape. If you don't love pears, you can use apples instead. Or even fig jam.
Prosciutto: smoky, salty and delicious. You can slice it or tear it in pieces with your hands.
Arugula: I also use some microgreens, arugula is the perfect green for this recipe. It's peppery, a little spicy, perfect to offset the sweetness of these crostini.
Balsamic glaze: adds some tanginess. You could use a little balsamic vinegar if you prefer.

This is a picture of all the ingredients needed to make this recipe.

How to make these prosciutto crostini Recipe

Preheat the oven to 400° Fahrenheit.

This is a picture of a baguette being sliced.

Slice the baguette on an angle, about ½ inch thick.

This is a picture of the baguette slices being brushed with olive oil.

Lay the slices on a large baking sheet, brush each side with olive oil. Bake for about 4-5 min, flip and bake for another 3-4 min.

While the crostini are baking, slice the brie (about ¼ inch), prosciutto, and slice the pear thinly right before assembling.
Crostini, then brie, pear, prosciutto, arugula and balsamic glaze.

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Tips

Try to use good quality ingredients for the best taste.
Wait to slice the pear until right before assembling or they could brown a bit. It doesn't affect the taste at all if they do.
Don't drizzle the balsamic glaze until right before serving.
Try not to over bake the crostini if you don't want them to be a little hard. They can burn quickly too. They're perfect once the edges are just golden.
Brie is easier to slice when it's cold, I recommend keeping it refrigerated until ready to slice.

Frequently Asked Questions

Can I make the crostini ahead of time?

You can bake the bread and have all the ingredients prepared in advance, but I don't recommend assembling in advance. In fact, I recommend slicing the pear right before so they don't brown.

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