Apple and brie crostini might be the easiest fall appetizer you'll ever make, and they always disappear first. Crisp green apple, soft and buttery brie, toasted walnuts, and a drizzle of honey all piled onto crostini. It's sweet, salty, creamy, and crunchy in every bite!
They're fancy enough for a holiday party but so simple that they come together in about 20 minutes. Serve them on their own platter or add a few onto your next charcuterie board.
Why You'll Love These
- Big flavor, few ingredients: Just bread, brie, apples, walnuts, and honey (plus a little olive oil and salt).
- Perfect texture contrast: The crisp apple and crunchy toast are a perfect contrast in texture to the soft, melty brie.
- Great for a crowd: One baguette makes about two dozen crostini, and most of the prep can be done ahead of time.
Ingredients
You'll find the full amounts in the recipe card below, but here's a quick look at what you'll need:
- Baguette: Pick one up the day you plan to serve so it's as fresh as possible, although a day-old baguette works, too. If you've never made your own, here's how to make crostini (it's so easy!).
- Brie cheese: A standard 8 oz wedge or round is plenty (we're partial to Trader Joe's Double Cream Brie). Leave the rind on, it's completely edible and helps the slices hold their shape.
- Green apples: Granny Smith apples bring a tart flavor that balances the rich cheese and sweet honey.
- Lemon juice: This is used to keep the apple slices from browning.
- Walnuts: Toasting them for a few minutes really brings out their flavor. Pecans work well, too!
- Honey: Any honey you love will work. Light clover or orange blossom honey are my personal favorites, and hot honey is a fun twist if you like a little heat.
- Olive oil and salt: For brushing and seasoning the bread before it goes in the oven.
How to Make Apple and Brie Crostini
1. Toast the crostini: Brush the baguette slices lightly with olive oil, sprinkle with a pinch of salt, and bake at 400°F until golden and crisp, about 8-10 minutes. Flip them halfway so both sides get nice and toasty.
2. Toast the walnuts: Pop the walnuts in the oven on a small sheet pan while the bread bakes. After 4-6 minutes they'll start to smell nutty and fragrant, which is right when you'll want to pull them. Let them cool, then give them a rough chop.
3. Add the brie: Lay a slice of brie on each warm crostini and return them to the oven for 2-3 minutes, just until the cheese starts to soften. If the brie starts to stick to your knife, dip the knife in warm water between cuts.
4. Slice the apples: Core the apples and cut them in half. Cut the halves into thin slices, then toss them with a little lemon juice. Thin slices are easier to bite through and it looks much prettier to add two to three thin slices that are fanned out instead of one thick slice (see images for reference).
5. Assemble and serve: Fan two or three apple slices over the brie on each toast, scatter the chopped walnuts on top, and finish with a drizzle of honey. Serve them right away while the cheese is still soft.
Tips for the Best Crostini
- Slice the apples last: Even with lemon juice, apples look best when they're freshly cut, so save this step for last, right before assembling and serving.
- Chill the brie before slicing: Cold brie is much easier to cut into neat slices. Slice it straight from the fridge, then let it sit while the crostini are in the oven.
- Try other apples: Honeycrisp, Pink Lady, or Fuji all work if you prefer a sweeter apple. Thinly sliced pears are delicious, too!
- Don't skip toasting the walnuts: The oven is on anyway, so you won't save any time by skipping this step. Toasting the walnuts makes them much more flavorful, so it's an easy win.
Can I Make These Ahead?
Some of the steps can be done ahead of time. You can make the crostini up to two days ahead and store them in an airtight container at room temperature. The walnuts can be toasted and chopped ahead of time, too.
Wait to assemble them until just before serving, or you'll risk the crostini softening and the apples turning color.
If you don't want to warm the brie, you can just let it come to room temperature for about 30 minutes before adding it. It'll be soft and creamy without any extra oven time. If you're transporting them, it's better to skip the oven and just serve them at room temperature.
What to Serve with Apple and Brie Crostini
- On a charcuterie board: Add a few apple and brie crostini to your board alongside other cheeses like aged cheddar or blue cheese, plus salami, grapes, and dried fruit. You only need to add a few at a time and just refill them as they disappear.
- With wine: Sauvignon Blanc, Chardonnay, or a dry sparkling wine all pair well with the apple and creamy brie. Hard cider is a great option, too (especially in the fall)!
If you love brie as much as we do, don't miss our apricot and brie crostini or whip it into a dreamy whipped brie for dipping. We love making a variety of crostini to serve at parties and holiday gatherings, which makes entertaining so easy!
A few of our favorites are Burrata and Prosciutto Crostini with Honey and Herbs, Whipped Ricotta Crostini with Figs and Parma Ham, and The Perfect Crostini Caprese. They're all just different enough to make sure that everyone will have a favorite.
📖 Recipe
Apple and Brie Crostini
Crisp green apple, warm brie, toasted walnuts, and a drizzle of honey on crunchy crostini. An easy, elegant appetizer that's perfect for fall entertaining or your next charcuterie board.
Ingredients
- 1 baguette, sliced into ½-inch rounds
- 2 tablespoons olive oil
- A pinch of coarse salt
- 8 oz brie cheese, thinly sliced
- 2 green apples (such as Granny Smith)
- 1 tablespoon lemon juice
- ½ cup walnut halves
- 2-3 tablespoons honey
Instructions
- Preheat the oven to 400°F (200°C). Arrange the baguette slices on a baking sheet, brush both sides lightly with olive oil, and sprinkle with a pinch of salt. Bake for 8-10 minutes, flipping halfway, until they're lightly golden brown.
- While the bread toasts, place the walnuts on a small baking sheet and toast in the oven for 4-6 minutes, until they're fragrant. Let them cool, then give them a rough chop.
- Top each crostini with a slice of brie. Return to the oven for 2-3 minutes, just until the cheese begins to soften.
- Meanwhile, core the apples, cut them in half, and cut into thin slices. Toss the slices with the lemon juice to keep them from browning.
- Layer 2-3 apple slices over the brie on each crostini. Sprinkle with the chopped walnuts and drizzle with honey.
- Serve immediately.
Notes
Make ahead: Toast the crostini up to 2 days ahead and store them in an airtight container at room temperature. The walnuts can also be toasted ahead.
Apples: Granny Smith gives a tart contrast to the sweet honey, but Honeycrisp, Pink Lady, or Fuji all work well.
No-oven option: Skip warming the brie and serve it at room temperature. Take it out of the fridge about 30 minutes before assembling the crostini.
Nutrition Information:
Yield: 8 Serving Size: 3 crostiniAmount Per Serving:Calories: 261Total Fat: 22gSaturated Fat: 6gUnsaturated Fat: 15gCholesterol: 29mgSodium: 211mgCarbohydrates: 25gFiber: 2gSugar: 5gProtein: 9g
Serving size is 3 crostini per person.
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