Brie and Honey Crostini Recipe

Ash Tyrrell

Brie and Honey Crostini Recipe

I still remember the first time I served these at a small get-together the plate was empty before I even sat down. I've made this brie and honey crostini so many times now that I barely need to look at the recipe anymore. It's the kind of appetizer that looks like it took effort but really just takes five minutes in the oven.

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Prep Time 10

Cook Time 5

Servings: 8

Ingredients Method Notes

Ingredients

1 baguette sliced into ½-inch rounds — the sturdy crust holds up to the toppings without going soggy
7 oz brie cheese sliced — go for a wedge with the rind on for extra flavor, or trim it off if you prefer
¼ cup honey — a good raw or local honey adds more depth than the plain squeeze-bottle kind
2 tablespoons fresh thyme leaves or rosemary, oregano, or basil — fresh herbs give a brighter flavor than dried
Optional: flaky sea salt — a light pinch at the end balances the sweetness of the honey

Method

Start by preheating your oven to 450°F so it's nice and hot by the time your crostini go in. While that's heating, slice your baguette into rounds about half an inch thick. Lay the slices flat on a parchment-lined baking sheet so they don't stick and bake evenly.
Place a slice of brie on top of each piece of bread, letting it sit right at the edges so it melts evenly. I don't worry too much about trimming the rind since it's completely edible and adds a nice earthy note. Just make sure every slice gets a good amount of cheese.
Scatter fresh thyme leaves over the cheese-topped bread before it goes into the oven. This step infuses the brie with flavor as it melts rather than just sitting on top. If you don't have fresh herbs on hand, a light pinch of dried herbs works fine too.
Slide the baking sheet into the oven and bake for about 5 minutes, watching closely the whole time. You're looking for the edges of the bread to turn golden brown and the brie to go soft and melty. Ovens vary, so check at the 4-minute mark to avoid overbaking.
Pull the crostini out of the oven and immediately drizzle honey over each piece while it's still warm. The heat helps the honey soak in slightly and coat the melted cheese beautifully. Serve right away for the best texture and flavor.

Notes

I always slice my baguette a little thinner if I'm serving a big crowd, since it stretches the batch further without losing that crispy bite.
I like to let my brie sit at room temperature for about 10 minutes before slicing, since cold brie is harder to cut cleanly.
I've started warming my honey slightly in the microwave for a few seconds, which makes it easier to drizzle evenly.
I never walk away from the oven during the last minute of baking, because brie can go from perfectly melted to overdone in seconds.
I keep a small dish of flaky salt nearby to finish the crostini, since it really wakes up the sweetness of the honey.