This creamy baked brie crostini is topped with sweet apple chutney for a delicious, melt-in-your-mouth appetizer. It's an effortless recipe you can make for a simple brunch but festive enough to add to your holiday spread!
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My bite-sized version of baked brie with apples has everything you love about baked brie but is easy to put together and perfect for holiday gatherings and dinner parties. Just like my charcuterie cups and beet and goat cheese bites, its an easy appetizer that packs a big punch.
📖Why My Recipe Works
- Sautéed Apples- My apple chutney is sweet, tangy, and has warm spices that complement the creamy brie crostini. So much better than a plain slice of apple. But if you are in a pinch, warm a little homemade applesauce in the microwave instead.
- Easy to Eat- Baked brie is so delicious but it ca be a little hard to serve at a party, plus it gets gummy fast. These bites can be kept warm in the oven until serving time and are easy for your guests to munch on.
🧾Ingredient Notes
- Brie Cheese- You can also use other types of cheese like sharp cheddar or goat cheese.
- Apples- You can use any type of apple to make chutney. I like to use granny smith, fuji, or Honeycrisp apples.
- French Bread- I used a gluten-free French but you can also use regular bread. Other good options are baguette, sourdough, or ciabatta.
- Oil- I use olive oil for the bread and butter for the apples. But you can use butter for both. Or swap out with ghee.
- Brown Sugar- Use light brown sugar. It helps add a caramel-like sweetness and balances well with the spices.
- Shallot- You can use red onions or sweet onions if you don't have shallots.
- Spices- Use fresh ginger (you can also use ginger paste), cardamom, and cloves. Season with salt. Adjust to taste before drizzling on the brie.
- Fresh Thyme- I prefer to use a fresh sprig of thyme, but you can swap it with half the amount of dried thyme.
⏲️How to Make Brie Crostini
- Use a pastry brush to coat all sides of the bread slices with olive oil, then spread it on a large baking sheet. Bake for 8 minutes, flipping halfway and topping each crostini with a slice of Brie.
- Toast the bread until the Brie begins to melt and brown on the edges. Remove it from the oven before it turns runny.
- When making the chutney, saute the apple slices until softened but not mushy. The sauce should be thick enough to sit on the crostini without sliding off. Taste and adjust the seasoning.
Top each crostini with a generous dollop of chutney, and serve immediately!
Make Ahead Tips
- Toast the bread ahead and store it in an airtight container at room temp for a few hours.
- Make the apples 48 hours in advance, then reheat on low heat.
- Slice the cheese and wrap it in plastic wrap until needed. This helps prevent it from drying out.
More Appetizer Recipes To Love
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📖 Recipe Card
Brie Crostini with Apple Chutney
One bite of this apple brie crostini and you'll fall in love! Toasted French bread is topped with melted brie and topped with sweet and savory apple ginger chutney. It's a delightful appetizer that's perfect for fall and holiday gatherings!
Servings: 24 pieces
Ingredients
- 1 loaf French bread regular or gluten-free
- 3 Tablespoons olive oil
- 8 ounces brie cheese cut into thin slices
Ginger Apple Chutney
- 2 Tablespoons butter
- ½ cup shallot minced
- 1 ½ teaspoon fresh ginger minced
- ⅓ teaspoon cardamom
- ¼ teaspoon kosher salt
- pinch ground clove
- 3 apples peel, cored and diced
- 4 sprigs fresh thyme leaves removed
- 2 Tablespoons brown sugar
- 2 Tablespoons Apple Cider Vinegar
Instructions
- Preheat oven to 375 F degrees. Slice the bread into thin slices. Brush both sides of the slices with olive oil.1 loaf French bread, 3 Tablespoons olive oil
- Bake for 8 minutes,. Flip and top each slice of bread with a piece of cheese. Return to the oven for 3 to 4 minutes until the brie begins to melt but isn't runny.8 ounces brie cheese
- Move the brie crostini to a serving platter. top with the apples and garnish with more fresh thyme leaves.
Ginger Apple Chutney
- Heat the butter in saute pan over medium heat. Add the shallot and cook for 3 minutes. Add the ginger and dried spices. Saute until the shallot softens, about 2 to 3 minutes.2 Tablespoons butter, ½ cup shallot, 1 ½ teaspoon fresh ginger, ⅓ teaspoon cardamom, ¼ teaspoon kosher salt, pinch ground clove
- Add the apples, thyme, sugar and vinegar. Saute for 10 minutes or until the apples are softened but not mushy and the liquid has evaporated. Season to taste with salt and pepper.3 apples, 4 sprigs fresh thyme, 2 Tablespoons brown sugar, 2 Tablespoons Apple Cider Vinegar
Notes
- Freeze the cheese for 20 minutes to make it easier to cut cleanly.
Equipment
Nutrition
Calories: 120kcal | Carbs: 14g | Protein: 4g | Fat: 6g | Fiber: 1g | Sugar: 5g
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Nat says
Absolutely delicious!!!