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Amy Aversa

Apple & Brie Bruschetta

A sweet and savory fall appetizer that's perfect for holiday entertaining
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 20 pieces
Course: Appetizer
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 baguette sliced lengthwise
  • 8 oz double- or triple-cream Brie rind removed and softened to room temperature
  • 2 Honeycrisp apples thinly sliced
  • Olive oil for sautéing and toasting
  • Kosher salt to taste
  • ⅓ cup pecans roughly chopped
  • 2 –3 tablespoons honey

Method
 

  1. Toast the baguette. Slice the baguette lengthwise and lightly brush the cut sides with olive oil. Place cut-side down in a skillet over medium heat and toast for 3–5 minutes, until golden and crisp.
  2. Sauté the apples. Heat a little olive oil in a skillet over medium heat. Add the sliced apples and a light sprinkle of kosher salt. Sauté for 3–5 minutes, until slightly softened and lightly golden but still holding their shape.
  3. Spread the Brie. Remove the rind from the Brie and allow it to soften to room temperature. Spread generously over the toasted sides of the baguette.
  4. Add the apples. Arrange the warm apple slices in slightly overlapping rows over the Brie.
  5. Finish and serve. Sprinkle with chopped pecans and drizzle with honey. Cut into individual serving pieces and serve.

Notes

Choose a creamy Brie. Double- or triple-cream Brie works best. Allow it to reach room temperature so it's easy to spread. Don't overcook the apples. They should be tender but retain their shape. Keep the bread crisp. Assemble shortly before serving for the best texture. Serve on a wooden board or platter as a fall appetizer for cocktail parties, Thanksgiving, or holiday gatherings.