These brie apple honey crostini are crisp, melty, and sweet-salty in one bite. Toasted baguette slices are topped with creamy Brie, a thin slice of crisp apple, crunchy walnuts, fresh thyme, and a drizzle of honey. They look like something from a catered party, but they take about 25 minutes from start to finish.
They are an easy Thanksgiving and holiday finger food, because you can toast the bread ahead and assemble them right before serving. If you are building an appetizer spread, they sit well next to a charcuterie board and the baked cranberry brie bread bowl.
Why you will like these apple brie crostini
- Sweet, salty, and crunchy. The apple and honey balance the rich, melted Brie.
- Quick. About 15 minutes of prep and 10 minutes in the oven.
- Make-ahead friendly. Toast the bread a day ahead and top it just before serving.
- Easy to eat. They are one-bite finger food, with no plates needed.
Ingredients for brie and honey crostini
- 1 baguette, about 12 ounces. Cut into 1/2 inch slices, for about 24 crostini.
- 2 tablespoons olive oil. For brushing the bread.
- 8 ounces Brie, cold. Cut into thin slices, rind on. Cold Brie is easier to slice.
- 1 large crisp apple. Honeycrisp, Pink Lady, or Gala all work. Slice it very thin.
- 1 teaspoon lemon juice and 1/4 teaspoon cinnamon. To toss with the apple so it does not brown.
- 1/3 cup chopped walnuts. Pecans also work. Toast them if you have time.
- 3 tablespoons honey. Warm it for 10 seconds so it drizzles easily.
- 1 tablespoon fresh thyme leaves.
- Flaky salt and black pepper. A pinch each, to finish.
How to make apple brie crostini
Step 1: Toast the baguette
Heat the oven to 400°F. Arrange the baguette slices on a large baking sheet and brush the tops with the olive oil. Bake for 6 to 8 minutes, until lightly golden.
Step 2: Prep the apple
While the bread toasts, toss the thin apple slices with the lemon juice and cinnamon in a small bowl.
Step 3: Melt the Brie
Top each toasted slice with a piece of Brie. Return the pan to the oven for 2 to 3 minutes, just until the Brie starts to melt.
Step 4: Finish and serve
Top each crostini with an apple slice, a few walnuts, and some thyme leaves. Drizzle with the honey, add a pinch of flaky salt and pepper, and serve right away.
Tips for the best crostini
- Slice the apple very thin. Thick slices make the crostini hard to bite.
- Use a sturdy baguette. Soft bread gets soggy under the Brie.
- Do not over-bake the Brie. Two to three minutes is enough, and it keeps its shape.
- Add the honey last so it stays glossy.
- Serve them right away. They are best warm and crisp.
Variations
- Hot honey. Use hot honey for a sweet and spicy finish.
- Pear. Use thin pear slices in place of the apple.
- Bacon. Add a little crumbled cooked bacon.
- Fig jam. Spread a little jam on the toast first. See our baked brie with fig jam for an idea.
Storage and make-ahead
Toast the baguette slices up to 1 day ahead and store them in an airtight container at room temperature. Slice the Brie and prep the apple the same day, keep them covered in the fridge, and assemble the crostini right before serving. Assembled crostini are best eaten the same day, because the bread softens as it sits.
Frequently asked questions
Do I need to remove the Brie rind?
No. The rind is safe to eat, and it helps the slices keep their shape while they melt.
Can I make them without the oven?
Yes. Toast the baguette slices in a skillet or toaster oven, add the Brie, and let the heat of the toast soften it for a minute.
How do I keep the apples from browning?
Toss the slices with a little lemon juice. Slice them just before assembling the crostini.
What else can I serve with them?
Try them with a bowl of soup, a salad such as our honeycrisp apple feta salad, or other holiday appetizers.
More Brie and honey appetizers
If you like honey on your appetizers, try the honey feta sweet potato rounds or the pumpkin-shaped baked Brie.
Brie Apple Honey Crostini
Ingredients
- 1 baguette about 12 oz, cut into 1/2 inch slices (about 24)
- 2 tablespoons olive oil
- 8 oz Brie cold, cut into thin slices, rind on
- 1 large crisp apple such as Honeycrisp or Pink Lady, sliced very thin
- 1 teaspoon lemon juice
- 1/4 teaspoon cinnamon
For topping
- 1/3 cup chopped walnuts
- 3 tablespoons honey warmed slightly
- 1 tablespoon fresh thyme leaves
- flaky salt and black pepper a pinch of each
Method
- Heat the oven to 400°F. Arrange the baguette slices on a large baking sheet, brush the tops with the olive oil, and bake for 6 to 8 minutes, until lightly golden.
- While the bread toasts, toss the thin apple slices with the lemon juice and cinnamon in a small bowl.
- Top each toasted slice with a piece of Brie and return the pan to the oven for 2 to 3 minutes, just until the Brie begins to melt.
- Top each crostini with an apple slice, a few walnuts, and thyme leaves. Drizzle with the honey, add a pinch of flaky salt and pepper, and serve right away.
Notes
- Slice the apple very thin and use a sturdy baguette.
- Do not over-bake the Brie: 2 to 3 minutes is enough.
- Make ahead: toast the baguette slices up to 1 day ahead and store airtight. Assemble just before serving.
- Best eaten the same day.