If you're looking for a lighter appetizer that is super easy to make and a real crowd pleaser you have come to the right place. Apple brie crostini with nuts and honey is delightful. French bread and brie are soul mates. Always have been. And you could smear any kind of jam on brie and it will taste incredible. But if you're looking for a neater presentation, sliced apple, pear or strawberries is the way to go.
Brie tends to be a cheese we buy for special occasions. Holidays, pot luck suppers or any small gathering. It is a go-to cheese that's a perfect fit with French bread, and of course, fruit of some kind. This is one of the best low-maintenance finger foods you can make when having friends or family over.
Apple Brie Crostini: Five Easy Ingredients and Everyone Always Loves It!
Apple brie crostini is so simple. Grab yourself a French bread loaf, brie, pecans, an apple, and good honey. That's it. You only need five ingredients to make a fantastic appetizer. I guarantee there will not be one single piece left. If you don't want to slice an apple, skip it. Spoon on some fruit preserves from your fridge instead.
If you are looking for other incredible appetizers for your holiday gatherings or otherwise, you should definitely check out some of my other finger foods:
- Holiday Appetizers: Phyllo Cups FIVE WAYS!
- Stuffed Mushrooms w/Sausage, Cheddar & Panko
- Nana's Weird Hot Dog Appetizer (the kids will love this!)
- Honey Butter Bourbon Shrimp
- Brown Sugar Bacon Sticks Brushed w/Maple Syrup
- Warm Shrimp & Gorgonzola Dip w/Pancetta Bacon (make-ahead friendly)
- Crispy Thai Pork Toast (make-ahead friendly)
- Crunchy Baked Kale Chips (great for vegetarians)
Apple Brie Crostini with Toasted Pecans and Drizzled Honey
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 16 crostinis 1x
Description
Easy, delicious finger food for your next gathering. Melty brie, fruit, honey and nuts. A tasty treat your guests will love!
Ingredients
- 1 10-ounce package of brie cheese
- ½ loaf of French bread or baguette (see note #1)
- ¼ cup toasted pecans or walnuts
- 1-2 tablespoons honey
- 1 large apple, sliced into half-moons (any kind, I used green)
Instructions
- Don’t forget to watch the video to see all the step-by-step instructions.
- Place your pecans on a cutting board with plastic wrap on bottom and then over the nuts. Using a kitchen mallet or bottom of a pan, crush the nuts into smaller pieces. Put nuts in a small pan and toast on low-to-medium heat for 5 minutes or so. You’ll be able to smell when they’re getting toasty. Stir a few times to make sure they don’t burn. Set aside and let cool.
- Cut the French loaf in half and slice the bread into approximately ½” slices or thinner. You should be able to get 16 slices. Freeze the other half of the loaf for: French bread pizza night, homemade croutons or for sandwiches.
- Place bread slices on a sheet pan. Use parchment paper if you have it.
- Slice the brie into the same approximate size as the bread slices. I usually cut one to make sure it’s the right size for my bread slices and go from there.
- Cook the French bread and brie in a pre-heated oven at 375 degrees for about 5-8 minutes until the brie is melted and bread is slightly crispy.
- While the bread is cooking you can slice your apples. I only needed 1 large green apple for this and got 16 thin slices from it. If you are using a smaller apple you may need 2 apples.
- Once the bread comes out of the oven, place one apple slice on top of the brie and press gently. Repeat until all pieces have an apple slice.
- Sprinkle the toasted pecans on top of the apple.
- Drizzle honey over each slice of bread. You can reverse the order of these last two steps if you like. You could do honey first – then pecans. Your choice!
- Serve immediately while still warm.
Notes
- I was going to make this recipe with a baguette which is the smaller, narrower version of French bread loaf. They didn’t have any so I bought the larger, fluffier French bread loaf. Either works fine! The larger loaf does mean the bread slices are bigger. The narrower baguette can be a bit harder and chewier I've found.
- If you want the bread to be browned, you can cook the bread by itself for a few minutes – watch it closely. Then remove the sheet pan from the oven, add the brie and put it back in the oven to melt the brie. I like the bread warm with a slight crunch when you bite it, but having the golden brown bread isn’t important to me for this. It still has a nice crunch but the bread keeps the softness in the middle. I like that result.
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