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Brie and Prosciutto Bread Tarts You'll Fall in Love With

Let’s be honest: I’m a sucker for snacks that look impressive but are secretly no-fuss. These Brie and Prosciutto Bread Tarts check every box:

  • Crispy base that mimics pastry, but is just humble white bread
  • Creamy Brie that melts into the jam for next-level flavour
  • Salty, crisp prosciutto on top that adds crunch and umami
  • Onion jam for that rich, sweet hit to balance it all out
  • A dash of fresh rosemary to elevate the whole bite
All you need is a muffin tin, a few good ingredients, and you’re off. These beauties bake up golden, gooey, and gorgeous — basically the snack version of a power outfit.
If you want your Brie and Prosciutto Bread Tarts to be as perfect as possible (and why wouldn’t you?), here are a few insider tips I swear by:

1. Choose Soft White Bread

You need the bread to be pliable so it can mould into the muffin tin without tearing. Fresh white sandwich bread (Tip Top or Helga’s) is spot on. Don’t use sourdough or grainy bread – they crack and don’t crisp the same way.

2. Slice Your Brie While It’s Cold

Trust me on this one. Brie gets gooey fast, so pop it in the fridge for 15 minutes before slicing. It makes clean cuts way easier.

3. Scrunch Your Prosciutto

Don’t lay it flat. Give it a little scrunch before placing it on top of the Brie. This gives your Brie and Prosciutto Bread Tarts texture and helps the prosciutto crisp up beautifully.

4. Add Fresh Rosemary

It’s just a sprinkle, but rosemary takes these tarts from “yum” to “YUMMMMM.” Use fresh, not dried, and pull the leaves off the stem.

5. Don’t Forget the Olive Oil Spray

A light mist over the top before baking helps everything crisp up and gives it that glossy, golden finish. Don’t skip it!

To make your Brie and Prosciutto Bread Tarts chef’s kiss perfect, go for quality ingredients:
  • Brie: Look for a triple-cream Brie like King Island or Jindi — the melt factor is phenomenal.
  • Prosciutto: Imported or Aussie-made both work, just avoid cheap pre-packaged kinds with too much moisture.
  • Onion Jam: Any caramelised onion jam, relish or even red onion marmalade is great. Try fig and onion if you’re feeling extra gourmet.
  • Bread: Plain white sandwich bread is your MVP here. Crusts off, of course!
  • Rosemary: Fresh sprigs only — the aroma while baking is next-level.
Presentation makes all the difference! Here’s how I love serving my Brie and Prosciutto Bread Tarts:
  • On a wooden platter, surrounded by fresh herbs, grapes, and maybe a cheeky fig or two
  • With wine — pair with a dry rosé, sparkling Prosecco or even a light Pinot Noir
  • As a starter before a main like grilled chicken, roast lamb, or pasta
  • Brunch style, alongside scrambled eggs, sourdough, and fresh fruit
  • Picnic-friendly – warm them slightly, pack in a warm container, and take them on the go!
Wondering if you can make these ahead? You definitely can.

Storing:

Let your Brie and Prosciutto Bread Tarts cool completely, then place them in an airtight container. Store in the fridge for up to 3 days.

Reheating:

Pop them back in the oven at 160°C for about 8-10 minutes. This will revive the crispiness without drying them out. Avoid the microwave unless you like soggy bottoms!

Freezing:

You can freeze them, but be aware the bread might go a little softer after thawing. If freezing, wrap individually in foil and store for up to a month. Reheat from frozen at 180°C for about 15–18 minutes.

If you’re vibing with these crispy little bites, you’ll love these next:
To sum it up: Brie and Prosciutto Bread Tarts are…
  • Fancy without being fussy
  • Crispy, creamy, salty, sweet — the ultimate combo
  • Made in a muffin tin (so easy!)
  • Perfect for entertaining, brunch, or solo snacking
  • Completely customisable
Once you’ve tried them, you’ll be making them again and again. Trust me, people will ask you for the recipe every time. And when they do, send them here!

Made Them? Share Your Brie and Prosciutto Bread Tarts With Me!

If you give these a go, I’d love to see your creation! Snap a pic and tag me on Instagram at @steph_cooks_stuff. Can’t wait to see how they turn out in your kitchen!
Brie and Prosciutto Bread Tarts 5
Steph de Sousa

Brie and Prosciutto Bread Tarts

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These Brie and Prosciutto Bread Tarts are crispy, creamy, and packed with flavour — the perfect bite-sized treat for any occasion. With just a few simple ingredients, they come together easily and always impress!
Print Recipe
prep time Prep Time 15 minutes
setting time Setting Time
 15 minutes
total time Total Time 30 minutes
Servings: 12
Course: Recipes
Cuisine: Australian
Calories: 211
dish icon Ingredients Equipmentcook book Methodhealt Nutritionvideo icon Video

Ingredients
 

  • 12 slices white bread
  • 12 tbsp onion jam or relish
  • 200 g brie cheese
  • 100 g prosciutto
  • 2 sprigs rosemary
  • olive oil spray

Equipment

Method
 

  1. Cut the crusts off your bread slices. Place each slice on top of a large muffin tin hole and press down with a glass so it forms a little pastry shell.
  2. Add 1 tbsp of onion jam into each shell.
  3. Cut your Brie into 12 equal wedges and pop one on top of the jam.
  4. Cut each piece of prosciutto in half, scrunch it up and place on top of the Brie.
  5. Pull the rosemary leaves off the sprigs and sprinkle a few over each tart.
  6. Give them a light spray of olive oil.
  7. Bake at 180°C for about 15 minutes or until golden and crisp.

Nutrition

Calories: 211kcalCarbohydrates: 26gProtein: 7gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 22mgSodium: 285mgPotassium: 86mgFiber: 1gSugar: 11gVitamin A: 103IUVitamin C: 2mgCalcium: 88mgIron: 1mg

Video

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Frequently Asked Questions

Can I make Brie and Prosciutto Bread Tarts vegetarian?
Yep! Swap out the prosciutto for sundried tomatoes, roasted capsicum, or caramelised mushrooms. Still creamy, still fancy, still delish.
Fig jam, cranberry sauce, or even a savoury tomato relish work beautifully. The goal is a sweet, sticky base to balance the rich Brie and salty prosciutto.
Absolutely! Make them the day before and reheat in the oven just before serving. They crisp up like a dream.
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