Apple and Brie Crostini with Prosciutto

Ingredients

• 2 honeycrisp apples, cored and sliced
• 2 tbsp extra-virgin olive oil
• 2 tbsp pure maple syrup
• 4 sprigs of fresh thyme
• 3 ounces thinly sliced prosciutto, torn
• 1/4 cup raw pepitas
• 1 sourdough loaf or baguette, cut into 1/2-in-thick slices
• 2 tbsp maple apple buttcr
• 8 ounces brie cheese, thinly sliced
• flaky sea salt

Directions

1. Preheat the oven to 425 F with one rack in the center position and another in the lower third of the oven. Line a baking sheet with parchmnemn paper.
2. In a 9 x 13 baking dish, combine the apples, olive oil, and maple syrup and toss to coat. Nestle in the sprigs of thyme. Bake on the center rack until the apples have softened and the liquid has thickened, 25 to 30 minutes.
3. Meanwhile, arrange the torn prosciutto on the prepared baking sheet. Sprinkle the pepitas around the prosciutto. Bake on the lower rack until the prosciutto is crisp and the pepitas are toasted, about 8 minutes. Leave the oven on. Let cool slightly, then transfer the prosciutto and pepitas to a food processor and pulse into coarse crumbs.
4. Brush both sides of the bread with olive oil and arrange the slices on the same baking sheet you used for the prosciutto and pepitas. Toast in the oven for about 5 minutes. Remove the baking sheet from the oven, flip over the bread, spread the top of each slice with apple butter, and add a piece of brie. Return the bread to the oven and bake until the brie is melted, about 5 minutes more.
5. Spoon the roasted apples over each slice of bread, letting them sink into the melting brie a bit. Top with the prosciutto crumbs, flaky salt, and thyme leaves. Serve warm.