Prosciutto, Pear, and Brie Toasts

These prosciutto, pear, and Brie toasts are a simple, yet sophisticated appetizer that you’ll want to whip up any time you’re entertaining. And even when you’re not.

Two pieces of prosciutto, pear, and Brie toasts with slices of Brie, pear, prosciutto, and a jar of fig jam beside the toasts.

Get ready for these prosciutto, pear, and Brie toasts to become your year-round go-to appetizer. Any party that starts with these simple but sophisticated beauties is going to be a good one. (And there’s absolutely no need to tell your guests what a cinch they were to put together. That’s our little secret, yes?)–Jenny Howard

Prosciutto, Pear, and Brie Toasts

  • Quick Glance
  • Quick Glance
  • 20 M
  • 30 M
  • Makes 16
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Ingredients


Directions

Preheat the oven to 450°F (230°C) and line a rimmed baking sheet with aluminum foil or parchment paper.

Cut 16 slices about 1/2 inch (12 mm) thick from the loaf of bread.

Tester tip: If using a baguette, cut it on the diagonal to ensure more surface area on each slice.

Butter 1 side of each slice and arrange the bread, butter-side up, on the prepared baking sheet.

Spread 1 to 2 teaspoons of fig jam on each bread slice. Top with 1 slice of prosciutto, folding if necessary, and 2 slices of pear. Top with the Brie slices, dividing the cheese evenly among the toasts.

Season the toasts with salt and pepper, to taste.

Bake until the bread is golden and the cheese is melted, 8 to 10 minutes. Cool slightly before serving.

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Recipe Testers' Reviews

I knew that the combination of prosciutto, pear, fig, and Brie should be very good together, as I have used similar ingredients but using fresh figs in a salad. I had difficulty finding fig jam, which I don’t feel is very common in the UK but instead found Turkish sweet and sour fig relish. I assume fig jam would have been a little more sweet than the relish I used, but overall I think this worked well.

The Brie remained only slightly melted. I thought the proportion of ingredients seemed good although there was a temptation to put more prosciutto on each slice just because I wanted to cover all of the bread.

Instead of baguette, which I thought would be hard, I decided to use brioche. I used Packhams pears.

I thought that the toasts were a great combination of flavors. They would make a great appetizer at a party or even a special after-dinner treat with a nice dessert wine or spirit.

The hands-on time for cutting the French bread, cutting the pears and Brie, and buttering the bread was 20 to 30 minutes.

Overall, this was a tasty recipe for an appetizer, and I plan on using it the next time I have company for dinner or plan a party.

I used a baguette of wheat from La Brea Bakery. I thinly sliced the Brie. The Brie was hard to slice since it is a soft cheese. The toast had a nice crunch to it. It made 16 small pieces of toast, so if planning on each person having two slices, it would serve 8.

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