Baked Prosciutto and Brie with Apple Butter

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So easy to make and delicious! Great for a small party

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Wonderful! Had it at my son's home and just had to make it again. Look great plated and is also easy enough for a luch or TV snack !!!

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Delish! The only very slight change I made was using a french baguette, cut on the bias, and made small-ish finger food that was easy to eat at a party. One slice of honey crisp apple each, and one slice of brie each, with everything else, as well. Rave reviews!

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Served as an appetizer on Thanksgiving and everyone raved about them...especially with the pear slices. Next time I would only get an 8 oz brie as we had half a wheel left even after loading the brie on! They were rich and very satisfying...thanks, Tyler....another great recipe!

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We were cooking for vegetarians so we didn't add the prosciutto, but loved everything about this recipe. I'm eating the leftovers for breakfast as we speak.

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One of my faves! The combination of the sweet apple butter, salty prosciutto and buttery bread it amazing! I'm having a wine tasting party next month and plan on serving this as an appetizer. Yumm!!

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I made these for a New Years Eve party and they were such a hit. Not only was it a fantastic combination of flavors, but the ingredients were also a perfect blend of colors, so it really looked amazing once plated. My only challenge was with the prosciutto as this was the bottom layer, when I went to take a bite it was easy to bite through the brie and cheese but a little tougher to tear off the prosciutto without pulling all of the delicious toppings off. This could most likely be avoided by tearing the prosciutto into small bite size pieces before placing on the toast. Also, I had a vegetarian friend over so I made a few pieces without the prosciutto and the flavors worked great like that as well.

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I made these for a thanksgiving gathering this year and they were a huge hit! Easy to make, delicious, savory and I can't wait to make them again.

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I love this recipe! I'm not a big prosciutto fan, I find it a bit salty, so I use a good black forest ham instead. I also double the cheese.The crust recipe is fantastic, it goes together easily and is very smooth tasting. I use it for all of my stromboli's.

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My friend brought this recipe along and I am so glad! I probably would never have made this myself, but the flavors complemented each other so well! It was wonderful and is already a favourite.