Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Maple Crisp Brie Bites Recipe
Maple Crisp Brie Bites are my new finger meals obsession – cheeseboard meets canapé! Crisp maple-butter crostini topped with brie, prosciutto and pecans, they’re low-effort, low-cost, and ideal for taking locations already assembled.
Maple Crisp Brie Bites
I like taking extraordinary issues and giving them a bit of improve – simply sufficient to make them really feel a bit particular for hungry, drink-sipping mates with comparatively small effort and low value. Like swapping out a plain bowl of nuts for Texan BBQ Candied Nuts with smoky-sweet-savoury crunch.
Right now, we’re dressing up cheese and crackers and making Brie Bites! As an alternative of plonking down a wheel of brie with a pile of stale bread slices on the facet, we’re brushing the bread with maple butter, toasting it till crispy (now we get to name it Maple Crostini), then topping it with slices of creamy brie, a sprinkle of toasty pecans, recent thyme and a shard of prosciutto.
It’s a timeless mixture of cheeseboard favourites, constructed in chew measurement type, and it’s so, so, SO good! I’ve eaten far more than acceptable and I must be ashamed, however I remorse nothing. Life is brief. Let me eat the brie!😅
Substances in Maple Crisp Brie Bites
You might completely skip the extras and simply pop a slice of brie on every crostini. These are so tasty identical to that. However every little sprinkle provides a bit of something-something that makes this additional particular!
For the maple crostini
Right here’s what you want for the crostini – a great baguette (not these flimsy low cost ones!), maple syrup and butter.
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Baguette – Use a great one with a pleasant crunchy crust, and a chewy crumb with large fats irregular holes (left, beneath). Ciabatta or sourdough in baguette shapes additionally works. You may as well use loaves and minimize the bread into crostini-size items (there isn’t a legislation that prohibits this! 😄)
Keep away from the cheaper, lightweight baguettes bought as “French Sticks” right here in Australia (proper, beneath). The delicate crumb of these are so nice that when toasted, you’ll be able to actually crush them right into a powder between your fingers. For this reason they’re no good for crostini and bruschetta, they only can’t maintain as much as the toppings, they only soak via instantly and switch into mush. Nonetheless, they are perfect for old-school garlic bread!
CAVEAT: Should you discover crostini too crunchy and onerous (and I get it), then use French stick! It’s a “softer” crispiness. Simply you should definitely bake the bread all over so it’s fully crispy so it can maintain up higher, and assemble near serving time (ie you gained’t have the ability to put the brie on hours forward).
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Maple syrup – Actual maple syrup has a stronger flavour, particularly after cooking, as a result of it’s, effectively, actual! Maple flavoured syrup (ie imitation maple syrup) tends to lose its style when heated, I discover. Honey will work on this recipe too.
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Butter – I exploit unsalted, should you used salted, simply skip the salt.
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Salt – I exploit salt flakes right here as a result of it dissolves extra simply than grains (we aren’t simmering the maple butter for lengthy). If utilizing grains, simply stir very effectively to ensure it’s absolutely dissolved, and likewise halve the quantity (as a result of 1/2 tsp salt flakes = 1/4 tsp salt grains).
FOR THE TOPPINGS
There isn’t any have to spend money on an costly brie – although you’ll be able to if you need. When you add all of the toppings, it actually elevates no matter brie you employ!
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Triple cream brie – I exploit triple cream as a result of it’s additional oozy and wealthy, and bizarrely not any pricier than common brie. However truthfully, any creamy delicate cheese that you may slice or smear goes to be nice right here: camembert, goats cheese, Danish feta (ie the delicate spreadable variety), delicate blue cheeses, cream cheese and sure, even common non-triple-cream brie.
And, as talked about above, I actually don’t suppose it’s price investing in an costly brie right here. My alternative is the Coles model triple cream brie – $5.50 full worth (usually on sale), wonderful worth for the standard (creamier than pricier manufacturers).
Firmer cheeses (like cheddar) are additionally nice albeit not fairly the identical as a creamy brie. 🙂
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Prosciutto – 6 skinny slices barely weighs 60g/2oz however totally different delis/manufacturers minimize to totally different thickness, and the dimensions additionally varies. You need sufficient to place a tiny bit on every (they’re salty, you don’t want a lot!) taking into consideration they shrink by nearly half when baked. Alternate options – Pancetta or jamon are comparable (prepare dinner the identical manner) else crispy pan fried salami or bacon would even be fabulous!
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Recent thyme leaves – To make this additional particular, don’t skip this! They add an earthy, herby freshness that makes these really memorable. Dried simply isn’t the identical. And truthfully, thyme is among the best herbs to develop in a pot. Pop it on a windowsill and also you’ll save a fortune (and emergency herb runs).
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Pecans or different nuts – For nutty goodness. All people is aware of nuts and cheese = win! I selected pecans as a result of it’s an apparent match with maple syrup, however nearly any nut will work – walnuts, almonds and pistachios are entrance of thoughts as alternate options.
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Maple syrup – For the tiniest drizzle on the finish, so as to add a little bit of shine and engaging drips. I actually use lower than 1/8 teaspoon per crostini else it will get too messy and drippy whenever you decide it up.
The way to make Maple Crisp Brie Bites
I’ve tried stove-toasting the crostini which works nice – it provides an incredible candy-like crust, however wants nearly double the quantity of butter to stop it from burning. Even for a bread-and-butter-monster like me, it was an excessive amount of! Plus, flipping every slice a number of occasions to make it prepare dinner evenly is a trouble. Oven is manner simpler.
Crostini and crispy prosciutto
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Slice the bread 6mm / 1/4″ thick. That is the proper thickness – not too skinny (bakes up cracker-like) and never too thick (both too toast-like, or if crispy all over, will break your tooth!).
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Maple butter – Soften the butter in a saucepan then add the maple syrup and salt. Simmer for simply 20 seconds then take away.
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Brush the maple butter onto both sides of the bread. I exploit a dab/brush approach to make sure full protection. Unfold them out on a foil + paper lined tray.
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Lay prosciutto on foil + paper lined tray. Don’t fear in the event that they overlap barely, they shrink a lot!
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Bake – Put each trays within the oven. I put the prosciutto on the higher shelf.
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Prosciutto quarter-hour – After 12 to fifteen minutes, take away the prosciutto. They are going to have shrunk by nearly half, be a bit wrinkled and darkish pink however not brown. Take away onto paper towels to empty extra fats and allow them to cool, then they’ll turn into crispy.
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Prosciutto shards – Break the prosciutto into shards. I like lengthy skinny items as a result of I really feel like I get visible affect after I stick it upright within the brie, although I additionally just like the twisted items that I can lay flat on the brie which have crevices to carry little swimming pools of maple syrup. However, I additionally like sprinkling crumbled prosciutto on the brie as effectively! Principally, something works. 😆
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Crostini 20 minutes – After quarter-hour, flip every crostini and shuffle if wanted in order that they prepare dinner evenly (in case your oven has scorching spots). Then bake for an additional 5 minutes till they’re crispy on the sides and calmly crispy on the floor, however nonetheless a bit delicate inside (check with a finger jab). They are going to crisp up extra as they cool on the tray.
There’s such a factor as too crisp: Should you bake till they’re absolutely crispy, they get even more durable as they cool and truthfully, they are often too crispy, as in tooth-chipping onerous!
ASSEMBLING
Tip – If utilizing a creamy, melty brie, slice whereas fridge chilly, earlier than it will get too smeary.
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Lower the brie into slices simply shy of 5mm / 0.2″ thick. Make the slices a bit shorter than every crostini. I feel it’s good to see a number of the bread, plus additionally if there’s full protection that’s a LOT of brie per piece and also you’d want nearer to 2 wheels of brie.
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Brie – High every crostini with a chunk of brie. Patchwork brie offcuts as wanted – as soon as topped with the extras, no person will even comprehend it’s not a single piece of brie.
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Toppings – Stick a crispy prosciutto shard within the brie (or place/pile/crumble on high). Sprinkle every with a pinch of pecans, drizzle with the tiniest quantity of maple (actually, simply 1/8 teaspoon every) then a small pinch of thyme leaves.
Notice: The order may be very deliberate! Should you do maple first then pecan “mud” will get caught all around the prosciutto which appears to be like untidy. Should you do the maple after the thyme then the tiny leaves get washed away by the maple. These are the small print that irrationally irritate and matter to me as a result of I’m a loopy cooking woman.😁
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My favorite half – time to eat! Pour your self a drink (I’m at present obsessive about Soiled Martinis) and revel in.
Issues of practicality
I initially pictured a heat, melty-brie scenario, however should you bake it then the brie runs in all places. As for utilizing residual heat from the crostini, the stress of racing to serve it simply wasn’t price it.
So this recipe is designed to be served at room temperature, and due to the gooey goodness of triple cream brie, there’s no lack of melty goodness. Plus, it holds up superbly for hours with out softening the crostini, so you’ll be able to assemble forward.
Principally, whether or not you’re gunning for Worker of the Month, Favorite Baby standing, or bribing your hairdresser for a assured hair appointment anytime you want one, you’ll be able to assemble it at residence, field it up and it’s nonetheless good hours later.
Or, you already know – simply be an everyday particular person and take it to a picnic. 🙂 – Johnsat x
Watch the best way to make it
Ingredients
- 26 – 30 slices good baguette (sourdough, ciabatta etc) , sliced 6mm / 0.25" thick (Note 1)
- 50g / 3 1/2 tbsp unsalted butter
- 1/4 cup maple syrup , real, not artificial flavoured syrup (sub honey)
- 1/4 tsp salt flakes (or 1/8 tsp cooking salt / kosher salt)
- 6 slices prosciutto or similar cured meats (Note 2)
- 200g / 7 oz triple cream brie , cut into 24 to 30 x 5mm slices while fridge cold then left to come to room temperature (or camembert or brie of choice) (Note 3)
- 1/4 cup pecans , lightly toasted, pretty finely chopped, or other nuts
- 2 tbsp maple syrup , for a tiny drizzle on each (optional)
- 1 tbsp fresh thyme leaves (really try to use this, it’s so good!)
Instructions
- Simmer maple butter ingredients 20 seconds, brush on crostini, bake 20 min (turn at 15 min mark) at 180C/350F (160C fan), bake prosciutto 15 min at same time. Cool, top with brie, prosciutto shard, pecans, maple drizzle, thyme.
- Preheat oven to 180°C/350°F (160°C fan-forced). Line 2 large trays with foil then baking paper.
- Maple butter – Melt the butter in a saucepan over medium heat. Add the maple syrup and salt, stir. Once it comes to a simmer, let it simmer gently for 20 seconds then remove from the stove.
- Brush/dab the maple butter on both sides of each piece of bread. Spread on a tray.
- Prosciutto – Place the prosciutto on the other tray (they can overlap slightly, they shrink so much!).
- Oven – Put both trays in the oven.
- 15 minute mark: remove the prosciutto, it should be wrinkled and dark red. Transfer to paper towels to drain the fat, it will crisp as it cools. Break into shards (long ones look impressive but any shape works).
- 20 minutes for crostini: turn the crostini after 15 minutes, then return to the oven for another 5 minutes or until crisp on the edges, lightly crisp on the cut face but not crisp all the way through – it will crisp more as it cools. If you take it too far, it can actually become too crisp!
- Cool – Remove from the oven and let it cool for 10 minutes, or fully cool to room temperature.
- Place a slice of brie on the crostini. Stick a crispy prosciutto shard in (or place/pile/crumble on top). Sprinkle with a pinch of pecans, drizzle with a tiny amount of maple, and lastly sprinkle with a few thyme leaves.
- Transfer to platter and serve!
Notes
1. Baguette – Use a good baguette with irregular holes and chewy crumb and a good crunchy crust. Don’t use the light-weight economical “French sticks” with a fluffy soft crumb, they aren’t suitable for toppings like this (too fragile, they disintegrate).
CAVEAT – If you find crostini too hard and crispy for you, use French sticks or similar soft crumb breads (ie no hard crisp crust, crumb doesn’t have big fat holes) toast until fully crispy, it is a softer crispiness that is easier to eat. Assemble closer to serving.
Exact number of slices is flexible, every baguette varies in size. You’ll be limited by the maple butter and amount of brie (don’t skimp on either!).
2. Prosciutto – 6 thin slices is about 60g/2oz, but thickness and size vary. You just need a little per bite (they’re salty!) and remember they shrink by half when baked. Pancetta or jamon work well too, or try finely chopped, crispy salami or bacon.
3. Triple cream brie – Extra creamy and naturally oozy from the extra cream. Slice while cold (firmer), then bring to room temp to soften – do this on the crostini if you like. Aussie tip: Coles brand triple cream brie is excellent value!
Any brie or camembert works, or go bold with blue or other soft, spreadable cheeses.
Make ahead – Holds up beautifully for hours so you can assemble and take places, though I like to drizzle maple on close to serving, if I can. Loosely cover or put in a container so the surface of the brie doesn’t dry out. Baked crostini keeps 2 – 3 days in an airtight container, pantry not fridge.
Nutrition per piece. Now I don’t feel so guilty – I expected it to be way higher! 😅
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