Apple, Brie, and Honey Bruschetta October 2, 2012
Perfect for fall.
Apple, Brie and Honey Bruschetta
Toasting the baguette slices first yields an extra-crispy bruschetta. For something a bit less crunchy, skip the toasting step and go right to melting the brie on the baguette slices. Plain toasted pecans or walnuts are perfect, but for an extra spicy sweet kick try using cinnamon sugar pecans. Use whatever apples are your favorite eating apples. I used Honeycrisp apples, but I think a tart apple like Grannysmith would nicely contrast the sweet honey.
1 baguette, cut into thin slices
6 to 8 ounces brie
1 to 2 fresh apples, thinly sliced
1/4 to 1/2 cup toasted* or cinnamon sugared pecans, finely chopped
honey, for drizzling
Preheat oven to 425°F.
Lightly spray or brush baguette slices with olive oil and place in a single layer on a baking sheet. Toast for about 5 minutes or until light browned, flipping once about halfway through.
Remove baguette slices from oven. Top each with a generous slice of brie and continue baking until brie melts. (It just takes a few minutes, so keep a close eye on it!)
Top with thin apple slices and chopped pecans. Drizzle with honey. Devour immediately.
*Note: To toast pecans, preheat oven to 350°F. Toss nuts in melted butter (totally optional!). Lay pecans in a single layer on a baking sheet and bake until fragrant, about 5 minutes. Keep an eye on them because they burn quickly!
MESSY. WORTH IT.
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