Crostini are an Italian appetizer consisting of small slices of grilled or toasted bread and toppings. Today I'm using a rustic French bread and topping it with prosciutto and brie, sliced pears and fig or apple compote. The choices are endless really and I'm sure you can come up with combinations based on what's in season and what compotes you have available.
I don't use a very sweet breakfast jam in these crostini, but usually in the same isle at your grocer you will find a variety of other compotes and spreads. Be adventurous, but you don't want anything that is really quite sweet. I look for items that are going to be naturally sweet like a compote of fig and honey or an apple cranberry chutney. There are many options. I'm also using a pear in the recipe but you can easily use an apple.
If you use a small classic loaf of French bread these can be a bite-sized appetizer at a cocktail party. Or if you are using a rustic loaf of French or Italian breads, the pieces are large enough for several bites and with a few servings, are enough for light meal as I'm serving here. These pair excellently with a glass of Port wine and some fresh fruits.
Crusty French bread
Butter, softened
Apple butter, fruit chutney of your choice
Prosciutto or jamón Ibérico
Brie or other soft cheese
Olive oil
Salt and freshly ground black pepper
Instructions
Heat the oven to 450F degrees or on the convection-bake setting at 425F degrees. Cut the bread into 1/2-inch thick slices and butter each side. Place the buttered bread directly on a clean baking sheet. Spread about 1 tablespoon of apple butter or chutney and top with a piece or two of the prosciutto. Add 3-4 slices of the pear/apple. Cover with slices of Brie and season with salt and pepper. Drizzle with olive oil and bake until cheese is melted and just starting to brown, about 8-10 minutes.
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