Boujie Cheese and Crackers, a Crostini Thief and a Dozer Upd

• total tid: 40 minutes

Ingredienser

MAPLE CRISP BRIE BITES

Brie on crispy maple-butter crostini with pecans, thyme and crispy prosciutto)

24–30 slices sourdough baguette, sliced 7mm thick

MAPLE BUTTER:

50g/3.5 tbsp unsalted butter

1/4 cup maple syrup

1/4 tsp salt flakes (or 1/8 tsp cooking salt / kosher salt)

TOPPING:

6 large slices prosciutto

200g/7oz triple cream brie, cut into 24 to 30 x 5mm slices while cold, bring to room (or camembert or brie of choice)

1/4 cup pecans, lightly toasted, pretty finely chopped

2 tbsp maple syrup, for a tiny drizzle on each

1 tbsp fresh thyme leaves (really try to use this, it’s so good!)

Fremgangsmåte

Melt butter, stir in maple syrup and salt. Simmer 20 sec, brush/dab on bread, spread on foil + paper lined tray.

Lay prosciutto on the second tray (slight overlap is fine). Put both trays in 180C/350F (160C fan) oven.

At 15 min - remove prosciutto (should be dark red and wrinkled). Cool on paper towels until crisp, then break into shards.

At 15 min - flip crostini. Bake 5 more min until lightly crisp but not fully hard. Cool 10 min+ (crisps more).

Top crostini with brie, prosciutto shards, pecans, a drizzle of maple, and thyme leaves. Serve!