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Looking for a Mother’s Day breakfast in bed recipe that’s elegant yet easy enough for little hands? Prosciutto, brie and apricots on toasty baguette will make Mom happy. Bonus: this recipe also makes a fabulous, crowd-pleasing appetizer for your next party.

baguette pieces toasted and layered with prosciutto, brie, apricots, and thyme
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Why we love this recipe

These gorgeous toasts have everything. Whether you’re serving them as breakfast in bed or an appetizer, they’re sure to please. This recipe is:

  • A little bit sweet and fruity, from the apricots and jam
  • Plenty savory, with layers of indulgent prosciutto and creamy brie
  • The perfect balance of elegance and craveability
  • Adaptable, and easy for little folks to help with
  • Ready in about 20 minutes

All that, and they’re a serious crowd-pleaser.

Psst…read about the complicated history of the founder of Mother’s Day in the U.S.

I first published this recipe here is 2017. I’ve updated the post for clarity and made a slight tweak to the recipe, but in essence it remains the same.

What you’ll need

Here’s a glance at the ingredients you’ll need to make this easy recipe.

ingredients on plates
  • You can use any kind of good crusty bread that you like, but a simple baguette is just right. You can choose whether to cut it into larger segments for a more substantial presentation or thinly slice it on the bias for three-bite hors d’oeuvres.
  • Brie is a crowd-pleaser and easy to find. If your guest of honor prefers a different cheese, you can be flexible here.
  • Paper-thin prosciutto adds a layer of deep savoriness.

How to make it

Here’s what you’ll do to make a winning Mother’s Day breakfast in bed. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

step by step
  1. Cut the baguette, either into larger sections or thin slices — see the recipe card below for more details. Melt a tablespoon of the butter, mix it together with two tablespoons of the jam, and then stir in the apricots until they’re evenly coated.
  2. Toast the bread while warming up the jammy apricots.
  3. Onto each piece of baguette, spread some butter and jam.
  4. Layer with prosciutto, brie, jammy apricots, and a small sprig of thyme. That’s it!

Expert tips and FAQs

What other cheeses would work well?

The sky’s the limit, since the other ingredients pair well with a wide variety of flavors. You could try camembert, manchego, gorgonzola dolce, a good extra-sharp cheddar, or fresh goat cheese.

Can I make this recipe vegetarian?

Sure thing. If you’re not into prosciutto, it’s okay to simply leave it out. The other flavors will still make a fantastic combo.

Can I make this recipe in advance?

We prefer to make these toasts right before serving, especially since they only take about 20 minutes from start to finish. If you need to, you can toast the bread and warm up the apricots in advance, then assemble right before serving.

Holding an appetizer-sized Prosciutto Brie and Apricot Toast
Here’s what they look like when sized as hors d’oeuvres

How to serve it

For breakfast in bed, Mom might like to accompany these beautiful toasts with a cold brew and/or a French 75. If you’re serving them as an hors d’oeuvre, they’re great alone or as part of a buffet. See all our snacks and starters here.

More special breakfasts for Mom

prosicutto brie and apricot toasts on a tray with jam for mother's day breakfast in bed

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prosicutto brie and apricot toasts on a tray with coffee for mother's day breakfast in bed
5 from 12 votes

Breakfast in Bed: Prosciutto and Brie Toasts with Jammy Apricots

By Carolyn Gratzer Cope
This elegant recipe is easy enough for little hands to assemble with just a bit of help. It’s perfect to serve Mom breakfast in bed on Mother’s Day and makes enough for the rest of the family, too. It also makes a great bite-sized appetizer for a crowd if you cut the baguette into thin slices on an angle and finish with smaller amounts of the toppings.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4
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Ingredients 

  • 1 baguette
  • cup (100 grams) apricot preserves, divided
  • 4 tablespoons (56 grams) butter, divided
  • ½ cup (80 grams) dried apricots
  • 4 ounces (113 grams) thinly sliced prosciutto
  • 4 ounces (113 grams) brie
  • A few sprigs fresh thyme

Instructions 

  • Preheat oven to 350°F with a rack in the center.
  • Cut the baguette into six sections and halve each section lengthwise. Or, for appetizers, slice the baguette on the bias.
  • Line a sheet pan with parchment paper.
  • Place sections, cut sides up, in a closely spaced single layer on the pan, leaving some room for the apricots.
  • In a small bowl, melt one tablespoon of the butter in the microwave. Stir it together with two tablespoons of the apricot preserves.
  • Add the dried apricots and stir to coat evenly.
  • Place apricots in a single layer in the remaining space on the sheet pan.
  • Bake for about 10 minutes, until bread is very lightly toasted and apricots are a bit sticky and jammy.
  • Spread each baguette piece with some of the remaining butter and apricot preserves. 
  • Drape with a slice of prosciutto and top with a slice or two of brie and a couple of jammy apricots.
  • Garnish with thyme and serve.

Notes

  1. You can use any kind of good crusty bread that you like, but a simple baguette is just right. You can choose whether to cut it into larger segments for a more substantial presentation or thinly slice it on the bias for three-bite hors d’oeuvres.
  2. You can substitute a different cheese if you like. Good options include camembert, manchego, gorgonzola dolce, a good extra-sharp cheddar, or fresh goat cheese.
  3. For a vegetarian version or if you’re just not into prosciutto, it’s okay to simply leave it out. The other flavors will still make a fantastic combo.
  4. We prefer to make these toasts right before serving, especially since they only take about 20 minutes from start to finish. If you need to, you can toast the bread and warm up the apricots in advance, then assemble right before serving.
I first published this recipe here is 2017. I’ve updated the post for clarity and made a slight tweak to the recipe, but in essence it remains the same.

Nutrition

Calories: 285kcal, Carbohydrates: 39.9g, Protein: 14.5g, Fat: 8.1g, Fiber: 1.8g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast and Brunch
Cuisine: American
Tried this recipe?Mention @umamigirl or tag #umamigirl!

Hungry for more?

Subscribe to Umami Girl’s email updates, and follow along on Instagram.

Hungry for More?
Subscribe to Umami Girl's email updates, and follow along on Instagram.
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About Carolyn Gratzer Cope

Hi there, I'm Carolyn Gratzer Cope, founder and publisher of Umami Girl. Join me in savoring life, one recipe at a time. I'm a professional recipe developer with training from the French Culinary Institute (now ICE) and a lifetime of studying, appreciating, and sharing food.

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