Brie, Apple and Walnut Crostini
October 10, 2018
Supremely creamy melted Ermitage Brie meets crisp apple, roasty toasty walnuts, and crunchy baguette — and textures collide under a lovely drizzle of honey and thyme.
This crostini is perfect for early fall, the peak of the apple season. We recommend using a SweeTango apple — the sweet, punchy flavors it’s named for are fantastic with the mildly earthy, double-crème Ermitage Brie.
Speaking of pairings, our tip: With its slightly sweet tropical fruits and layers of sweet butter and toast, Gelson’s Chardonnay makes a very pleasing companion for the crostini.
6 oz Ermitage brie, sliced
1 apple, cored and sliced
- Preheat oven to 375º.
- Brush baguette slices with olive oil on both sides and arrange them on a baking sheet.
- Add a slice of brie to each piece, and then bake for 2 – 3 minutes, until the brie is melted.
- Top with slice of apple, toasted walnuts, a drizzle of honey, and fresh thyme.