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Apple Brie Crostini Thanksgiving Recipe
Ash Tyrrell

Apple Brie Crostini Thanksgiving Recipe

I made this apple brie crostini for our Thanksgiving table, and it vanished before the turkey even came out. The warm, melty brie and crisp apple slices taste fancy, but they take almost no effort. I loved the sweet honey drizzle against the cracked pepper and fresh thyme.
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Prep Time 10 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 12 crostini: Use a toasted French baguette homemade or store-bought, for a sturdy base.
  • 3 ounces brie cheese: Slicing brie is easiest but a wedge or round works too.
  • 1 medium apple: I like Pink Lady for its crisp sweet-tart bite.
  • 1/4 cup honey: It adds sticky sweetness that balances the creamy cheese.
  • Fresh cracked pepper: Crack it right before serving for a gentle spicy kick.
  • Fresh thyme: Use fresh sprigs for garnish since dried thyme won't look or taste the same.

Method
 

  1. Start with 12 crostini, either homemade from a French baguette or store-bought. I like making them ahead because it saves time on the day. Toasted bread holds up better under the melted cheese.
  2. Cut the brie into slices about 1/4 inch thick. Thin slices melt evenly and don't overpower the apple. I keep the rind on, since it softens nicely in the oven.
  3. Place the crostini in a single layer on a rimmed baking sheet. Set one slice of brie on top of each piece. Leave a little space between them so the heat circulates.
  4. Heat your oven to 350°F. Slide the baking sheet in and bake for 5 minutes. You want the cheese soft and melted, not runny or browned.
  5. While the crostini bake, cut your apple into thin slices. I cut them thin enough to lay flat on the bread. Slice just before serving so the apple stays fresh and bright.
  6. Pull the crostini from the oven and layer an apple slice on each. Drizzle honey over the top. Finish with fresh cracked pepper and a few thyme leaves.
  7. Move the crostini to a platter while they are still warm. The cheese is at its best in the first few minutes. I always set them out right away so nobody misses that gooey bite.

Notes

  • I always slice the brie and apple thinly, because thick pieces make one flavor take over.
  • I toast the crostini a day early, which leaves me less to do on Thanksgiving morning.
  • I slice the brie in advance and keep it in an airtight container in the fridge until baking.
  • I choose a crisp apple like Pink Lady, since soft apples turn mushy fast.
  • I add the honey after baking, so it stays glossy instead of soaking into the bread.
  • I use fresh thyme only, because it adds a cleaner, more aromatic finish.
  • I bake one test crostini first, since every oven runs a little differently and I like to check the melt.
  • I wipe the baking sheet between batches, so leftover cheese never scorches on the next round.
  • I set out napkins and small plates, because these bites are sticky and guests will reach for seconds.