Brie Apple and Honey Crostini Recipe

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Brie, Apple and Honey Crostini Recipe

I made this Brie Apple and Honey Crostini Recipe for my neighbors last weekend creamy brie, crisp tart apple, and warm honey on crunchy toast. It suits busy hosts, brunch lovers, and game-day snackers, and it takes about 20 minutes from start to finish.

Homemade Brie Apple and Honey Crostini Recipe

Brie, Apple and Honey Crostini Recipe uses supermarket staples and one baking sheet. You slice a baguette, lay on brie, and toast while you slice the apple. Finish with honey and herbs for a fancy-but-easy appetizer.

You scale it for two or for a crowd without changing the method. Prep everything while the oven heats. Serve it warm or at room temp, so timing stays flexible.

Ingredients You’ll Need

 

 

  • Baguette: 1 medium, cut into 12–16 slices, 1/2-inch thick (day-old toasts best; bakery pre-sliced crostini works).
  • Brie: 6 oz, rind on or off (double-cream brie melts beautifully; Président, Trader Joe’s, or your favorite soft-ripened wheel).
  • Apple: 1 large, crisp and slightly tart, thinly sliced (Honeycrisp, Pink Lady, or Granny Smith; toss with a little lemon to keep color).
  • Honey: 2–3 tablespoons (wildflower or acacia; use hot honey for a little kick; maple syrup works for a vegan swap).
  • Extra-virgin olive oil or melted butter: 2 tablespoons, for brushing the bread.
  • Flaky sea salt and freshly ground black pepper, to finish.
  • Fresh thyme leaves (or finely chopped rosemary or chives), for garnish.
  • Optional crunch: toasted walnuts or pecans, finely chopped.
  • Yield note: makes 12–16 crostini, about 6–8 appetizer servings.

Equipment:

  • Baking sheet (line with parchment for easy cleanup)
  • Sharp knife and cutting board
  • Small bowl and pastry brush or spoon
  • Oven and optional broiler

How to Make Brie Apple and Honey Crostini

  • Prep: 10 minutes
  • Cook: 8–10 minutes
  • Total: about 20 minutes
  1. Heat the oven to 425°F. Line a baking sheet with parchment.
  2. Slice the baguette into 1/2-inch pieces. Brush both sides lightly with olive oil or butter and arrange on the baking sheet.
  3. Top each slice with a thin piece of brie, leaving a small border so the cheese stays put.
  4. Bake 6–8 minutes, until edges turn golden and the brie softens. For extra color, broil 30–60 seconds, watching closely.
  5. While the bread bakes, core and thinly slice the apple. If you like, toss the slices with a little lemon juice.
  6. Pull the pan from the oven. Top each toast with 1–2 apple slices, drizzle honey, sprinkle thyme, and add a pinch of salt and pepper.
  7. Serve warm. If needed, hold at room temperature for up to 20 minutes.

Tips

  • Slice brie while it’s cold so it cuts cleanly; warm brie turns sticky.
  • Keep apple slices thin for easy bite-through and balanced flavor.
  • Brush the bread lightly; too much oil makes soggy crostini.
  • Don’t overbake or the cheese will slide off; pull as soon as it softens.
  • Use day-old baguette for crispier edges and better structure.
  • Drizzle honey right before serving for the best shine and aroma.
  • Add a pinch of salt after honey to sharpen flavors.
  • For tidy bites, trim apple slices to match the bread shape.

Variations I’ve Tried

  • Gluten-free: use a GF baguette or toasted GF crackers; watch timing since thinner items brown faster.
  • Vegan: swap in cashew “brie” or a dairy-free soft cheese and use maple syrup or agave.
  • Add-ins: a swipe of fig jam, a ribbon of prosciutto, toasted nuts, hot honey, or a dot of balsamic glaze.
  • Herb swaps: rosemary, chives, or a little sage (fried in oil for crunch).
  • Spice: add Aleppo pepper or red pepper flakes for gentle heat.

How to Serve Brie Apple and Honey Crostini

Set these on a platter with extra honey, thyme, and a small bowl of toasted nuts for sprinkling. Pair with dry cider, sparkling wine, or a light Pinot Noir; for booze-free sips, pour sparkling water with a lemon twist or iced black tea. Round out the spread with a simple arugula salad, a cup of tomato soup, or a small cheese-and-charcuterie board.

Make-Ahead and Storage

  • Toast the plain crostini up to 24 hours ahead; cool and store airtight at room temperature.
  • Slice the brie up to 24 hours ahead; chill covered. Slice the apple up to 4 hours ahead and keep it in cold water with a splash of lemon; pat dry before assembly.
  • Assemble and bake just before serving for the best texture.
  • Store leftovers in the fridge, covered, up to 2 days. Reheat on a baking sheet at 350°F for 5–6 minutes; finish with a brief broil if you want more color. Skip freezing assembled crostini; freeze plain toasts up to 1 month.

 

Brie, Apple and Honey Crostini Recipe
Adaly Kandice

Brie, Apple and Honey Crostini Recipe

Brie, Apple and Honey Crostini is a simple yet elegant appetizer featuring creamy brie, crisp apples, and a drizzle of sweet honey on toasted bread.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 6
Course: Appetizer
Cuisine: American

Ingredients
  

  • 1 baguette, sliced into 1/2-inch rounds
  • 1 tablespoon olive oil
  • 6 oz brie cheese, sliced
  • 1 medium apple, thinly sliced
  • 2 tablespoons honey
  • 1 tablespoon chopped walnuts
  • 1 teaspoon fresh thyme leaves

Instructions
 

  1. Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet.
  2. Brush each slice lightly with olive oil.
  3. Bake for 5-6 minutes, or until lightly toasted.
  4. Top each toast with a slice of brie and a few apple slices.
  5. Return to oven for 2-3 minutes, until the brie just starts to melt.
  6. Remove from oven. Drizzle with honey and sprinkle with walnuts and thyme, if using.
  7. Serve warm and enjoy.

Notes

Try using different varieties of apples for slightly different flavors. Walnuts and thyme are optional, but add a lovely texture and aroma. Serve immediately while the crostini are warm and the brie is melty.