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.
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