Time: 20-25 minutes
1/2 French baguette, sliced (12 slices in total)
2 Tbsp. of olive oil
4 ounces prosciutto (very thinly sliced)
4 ounces brie cheese (cut into 12 slices)
12 fresh basil leaves
2 Tbsp. of honey (I used Le Miel d’Emilie’s Miel de Trèfle)
Preheat oven to 400 degrees F.
Lightly brush both sides of each bread slice with oil.
Transfer to a rimmed baking sheet. Toast in oven until pale golden, 5-6 minutes per side.
Take out the crostini from the oven and let cool completely.
Divide basil leaves, brie and folded slices of prosciutto among crostini.
Drizzle with honey. Season with pepper.
Photo: Isabelle Lévy
Le Miel d’Emilie