Description
Easy, delicious finger food for your next gathering. Melty brie, fruit, honey and nuts. A tasty treat your guests will love!
Ingredients
Units
Scale
- 1 10-ounce package of brie cheese
- 1/2 loaf of French bread (see note #1)
- 1/4 cup toasted pecans or walnuts
- 1-2 tablespoons honey
- 1 large apple, sliced into half-moons (any kind, I used green)
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” to 1" slices. 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. (see note #2)
- 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.
- 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.
- If you want the bread to be more toasty and 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.