Ingredients:

  • 1 long French Baguette (approximately 12 ounces)
  • 3 tbsp Extra Virgin Olive Oil
  • 1/2 tsp Flaky Sea Salt
  • 8 oz Triple-Cream Brie
  • 2 medium Honeycrisp or Granny Smith Apples
  • 1 tbsp Fresh Lemon Juice
  • 1/4 cup Clover or Wildflower Honey
  • 1 tbsp Fresh Thyme leaves
  • 1/4 cup Crushed Walnuts
  • 1/4 tsp Freshly cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Note: A high temp ensures the bread crisps before it dries out completely.
  2. Slice the 1 long French Baguette into 1/2 inch thick rounds on a diagonal. You should get roughly 24 pieces.
  3. Arrange the slices on the baking sheet in a single layer. Don't let them overlap or they'll steam instead of crisping.
  4. Brush each slice with the 3 tbsp Extra Virgin Olive Oil. Make sure to get all the way to the edges.
  5. Sprinkle the bread with 1/2 tsp Flaky Sea Salt.
  6. Bake for 5 to 7 minutes until the edges are golden and the centers feel rigid.
  7. Slice the 8 oz Triple Cream Brie into small wedges or slices while the bread is toasting.
  8. Thinly slice the 2 medium Honeycrisp Apples and immediately toss them in 1 tbsp Fresh Lemon Juice. Note: This prevents browning and adds a necessary zing.
  9. Place a slice of brie on each toasted baguette round.
  10. Return to the oven for 2 to 3 minutes until the cheese is slumped and shimmering but not completely liquid.
  11. Top each warm crostini with a slice of the prepared apple.
  12. Drizzle the 1/4 cup Clover Honey generously over the entire batch.
  13. Finish with the 1/4 cup Crushed Walnuts, 1 tbsp Fresh Thyme leaves, and 1/4 tsp Freshly cracked black pepper. Serve immediately while the cheese is still warm and velvety.