Fall is here and I'm really getting into the seasonal eats. Last night I made these sandwiches with some squash soup for some company. The mix of sweet, salty, creamy, and smokey was so right. Special thanks Tyler Florence for making this recipe possible. I highly recommend trying these as an appetizer or with a side of soup.
Open-Faced Baked Prosciutto, Brie, and Apple Butter Sandwiches
1 loaf crusty French bread
4 tablespoons butter, softened
1 cup apple butter
16 thin slices prosciutto, about 1/4 pound
2 pears or apples, thinly sliced
1 pound Brie, thinly sliced
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
Heat the oven to 450 degrees F. Cut 16 (1/2-inch thick) slices out of the loaf. Butter each side of the slices and put them onto a baking sheet. Spread 1 tablespoon of apple butter onto each slice. Top this with 1 slice of prosciutto and 3 or 4 slices of pear or apple. Cover this with the Brie slices, season with salt and pepper, and drizzle with olive oil. Bake until the cheese is melted, about 8 to 10 minutes.