• Preheat oven to 350°F (175°C).
• Slice baguette horizontally from end to end, leaving a hinge so it opens like a book. For individual portions, cut baguette into 8 equal sections first, then slice each section horizontally.
• Arrange 8 ounces sliced brie in an even layer across bottom half of baguette.
• Fold 3 ounces prosciutto on top of brie. Drizzle 2 tablespoons honey evenly over prosciutto. Add apples slices or optional toppings if using.
• Close baguette and wrap loosely in aluminum foil. Place on baking sheet.
• Bake at 350°F for 10–15 minutes, until brie is melted and bread is warmed through. Gently press top around the 12-minute mark — when cheese gives way softly underneath, it's done.
• Rest 2 minutes, unwrap, slice into portions, and serve immediately.

How to Use Optional Upgrades

• Arugula: Scatter up to 1 cup loosely packed arugula over the prosciutto. It wilts just enough in the oven to soften without disappearing.
• Fig jam: Spread up to 2 tablespoons on the inside of the top half of the baguette (not on the brie) so it stays put during assembly.
• Pear slices: Lay very thin slices of 1 medium pear in a single layer over the prosciutto. Thin slices soften without adding too much moisture.
• Cracked black pepper: Add a few generous cracks directly over the prosciutto and honey before closing for subtle heat that plays beautifully against the brie.