Simmer maple butter ingredients 20 seconds, brush on crostini, bake 20 min (turn at 15 min mark) at 180C/350F (160C fan), bake prosciutto 15 min at same time. Cool, top with brie, prosciutto shard, pecans, maple drizzle, thyme.

Preheat oven to 180°C/350°F (160°C fan-forced). Line 2 large trays with foil then baking paper.

Maple butter - Melt the butter in a saucepan over medium heat. Add the maple syrup and salt, stir. Once it comes to a simmer, let it simmer gently for 20 seconds then remove from the stove.

Brush/dab the maple butter on both sides of each piece of bread. Spread on a tray.

Prosciutto - Place the prosciutto on the other tray (they can overlap slightly, they shrink so much!).

Oven - Put both trays in the oven.

15 minute mark: remove the prosciutto, it should be wrinkled and dark red. Transfer to paper towels to drain the fat, it will crisp as it cools. Break into shards (long ones look impressive but any shape works).

20 minutes for crostini: turn the crostini after 15 minutes, then return to the oven for another 5 minutes or until crisp on the edges, lightly crisp on the cut face but not crisp all the way through - it will crisp more as it cools. If you take it too far, it can actually become too crisp!

Cool - Remove from the oven and let it cool for 10 minutes, or fully cool to room temperature.

Place a slice of brie on the crostini. Stick a crispy prosciutto shard in (or place/pile/crumble on top). Sprinkle with a pinch of pecans, drizzle with a tiny amount of maple, and lastly sprinkle with a few thyme leaves.

Transfer to platter and serve!