Apple Brie Crostini

Apple brie crostini is one of those simple yet impressive little bites that always feels right at home on the table—whether you’re hosting a cozy fall gathering, bringing a plate to share for Thanksgiving, or just treating yourself to something a little special in the afternoon. The balance of flavors is what makes it shine: crisp toasted bread, creamy brie, and the sweet-tart bite of apples all layered together into one irresistible bite.

What I love about this recipe is how unfussy it is. You don’t need a ton of ingredients or a complicated process to pull it off, which makes it the kind of easy brie appetizer you can throw together on short notice. Slice up a baguette, toast it, melt a bit of cheese on top, and finish with thin apple slices. That’s it—but the end result feels elegant, like something you’d order at a restaurant.

The best part is how versatile these crostini are. They work beautifully as apple brie appetizers for fall parties, but they also double as a warm brie appetizer for holiday gatherings. You can even dress them up with extras like a drizzle of honey, a sprinkle of chopped pecans, or a few fresh herbs if you want to elevate them even more. It’s a recipe that looks gorgeous on a platter but is simple enough to make on a weeknight.

If you’re already planning your holiday menu, this brie cheese appetizer deserves a spot on the list. It pairs perfectly with wine, feels seasonal without being overdone, and it’s just the right balance of savory and sweet. Honestly, these little crostini could steal the show among your Thanksgiving appetizers, especially when people want something light before diving into the heavier dishes. And trust me—once you serve them, you’ll be asked to make them again and again.

Why You’ll Love It

• It’s deceptively simple. You only need a few ingredients and less than 20 minutes, yet the final result looks and tastes like a chef put it together.
• Perfectly balanced flavors. The creamy brie, crisp apples, and toasted bread give you that dreamy mix of savory, sweet, and crunchy in every bite.
• Seasonal and festive. With apples and melty cheese, these crostini fit right into the cozy vibe of fall gatherings and holiday tables.
• Customizable to your taste. Add a drizzle of honey, a sprinkle of cinnamon, or even some toasted nuts—this appetizer is easy to dress up.
• Always a crowd-pleaser. Whether you’re serving it as part of Thanksgiving appetizers or just a casual wine night, it disappears from the platter fast.

Ingredient List

• 1 baguette, sliced into ½-inch pieces
• 8 oz brie cheese, sliced
• 2 medium apples, thinly sliced (Honeycrisp or Granny Smith work great)
• 2 tbsp honey (plus more for drizzling)
• 2 tbsp butter, melted
• 1 tsp fresh thyme leaves (optional)
• ¼ cup chopped pecans or walnuts (optional)

Ingredient Notes

• Baguette – I like to pick a fresh, crusty baguette so the slices toast up beautifully without getting too hard. Day-old bread works too since toasting brings it back to life.
• Brie cheese – Go for a good-quality wheel of brie. I usually grab Président brie—it melts like a dream and has that mild, buttery flavor that pairs so well with apples.
• Apples – Don’t skip choosing a crisp variety here. I love Honeycrisp for their sweetness, but Granny Smith adds a nice tart balance if you prefer less sweetness.
• Honey – A light drizzle over the top makes these feel special. I often use wildflower honey for its richer flavor, but any variety will work.
• Fresh thyme – Totally optional, but the subtle herbal note gives a warm, earthy touch that makes the crostini feel more sophisticated.
• Pecans or walnuts – These add crunch and a nutty depth. If I’m making these as part of Thanksgiving appetizers, I always include them—it makes the bites more festive.

Kitchen Equipment Needed

• Baking sheet – For toasting the baguette slices. I like using a rimmed sheet so nothing slips off.
• Sharp knife – To get those thin, even apple slices. A chef’s knife or even a mandoline works great.
• Cutting board – Essential for slicing both bread and apples (I always use my wooden board for this recipe—it feels more rustic).
• Small saucepan or microwave-safe bowl – For melting butter and warming honey if you want it extra drizzle-friendly.
• Parchment paper – Makes cleanup super easy and keeps the crostini from sticking to the pan.
• Serving platter – These look gorgeous lined up on a wooden board or simple white tray. It’s half the fun to present them beautifully!

Instructions

Step 1 — Preheat & prep (get everything ready)

• Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
• Place a small microwave-safe bowl or saucepan next to the stove for melting the butter.
• Slice the baguette into ½-inch rounds on the bias so each slice has a nice surface for toppings.
• Trim the rind off the brie only if you prefer—I usually leave it on because it melts beautifully and adds a subtle texture. If the brie is very soft, pop it in the fridge for 10–15 minutes before slicing to make cleaner cuts.
• Core the apples and cut them into very thin slices (a mandoline is perfect here) so they bend gently over the cheese.

Pro tip: Toss apple slices with a little lemon juice if you’re prepping ahead so they don’t brown.

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Step 2 — Toast the baguette slices

• Brush each baguette slice lightly with the melted butter (or use olive oil).
• Arrange slices in a single layer on the prepared baking sheet—don’t overlap them.
• Bake for 8–10 minutes, flipping once halfway, until both sides are golden and crisp at the edges.

Pro tip: For extra crunchy crostini, broil for the last 30–60 seconds — but watch closely so they don’t burn.

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Step 3 — Assemble the crostini before melting

• Remove the toasted slices from the oven and keep the oven temperature at 375°F.
• Place a slice of brie on each toasted baguette piece (about ¾–1 ounce per slice, or enough to cover the bread).
• Top the brie with 2–3 thin apple slices—lay them flat or fan them slightly for a pretty look.
• Sprinkle a pinch of chopped pecans or walnuts, and a little fresh thyme if using.
• If you like extra sweetness, add a light drizzle of honey now (a little goes a long way).

Pro tip: Don’t overload each crostini—keeping toppings modest helps the brie melt perfectly and avoids soggy bread.

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Step 4 — Melt the cheese and finish in the oven

• Return the assembled crostini to the baking sheet and bake for 5–7 minutes, until the brie softens and just begins to bubble.
• Alternatively, for a quicker finish and a slightly more dramatic melt, switch the oven to broil and place the crostini under the broiler for 1–2 minutes—again, watch closely.

Pro tip: If broiling, position the rack in the middle rather than the top so the apples don’t char before the cheese melts. Broil only if you’re standing right there.

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Step 5 — Garnish, rest, and serve

• Remove the crostini from the oven and let them rest for 1–2 minutes so the brie firms up just enough to handle.
• Finish with a final drizzle of honey, a few extra thyme leaves, and a light pinch of flaky sea salt or cracked black pepper if you like contrast.
• Arrange on a serving platter and serve warm.

Pro tip: These are best eaten warm—serve immediately for the creamiest bite. If you need to hold them briefly, keep them on a warm (not hot) baking sheet in the oven at 170°F (75°C) for a few minutes.

Tips and Tricks for Success

• Chill the brie before slicing. A quick 10–15 minutes in the fridge makes it so much easier to cut neat slices without the cheese sticking everywhere.
• Use thin apple slices. The thinner the slices, the better they’ll lay across the bread and meld with the melted brie.
• Don’t overbake. Brie melts quickly—pull the crostini out once the cheese is soft and gooey to avoid greasy, separated cheese.
• Toast the bread well. A good golden crunch helps the crostini hold up under the melty cheese and juicy apples.
• Serve immediately. These taste best warm, right after the brie has melted, so plan to bake them right before serving.

Ingredient Substitutions and Variations

• Bread swap: Use sourdough, French bread, or even multigrain instead of a baguette for a heartier base.
• Cheese swap: Try camembert or even a creamy goat cheese for a tangy twist.
• Apple variations: Pears work beautifully too—especially with honey and nuts for a slightly sweeter bite.
• Nut toppings: Swap pecans or walnuts for almonds, pistachios, or skip them if you need a nut-free version.
• Sweet drizzle: Instead of honey, try maple syrup or fig jam for a richer, fall-inspired flavor.
• Herb garnish: Fresh rosemary, sage, or even a sprinkle of cinnamon can give the crostini a new seasonal vibe.

Serving Suggestions

• I love serving these crostini on a big wooden board with a glass of crisp white wine—it feels like the perfect cozy fall snack.
• They’re a beautiful starter for Thanksgiving appetizers, right alongside a cheese board and some fresh fruit.
• Pair them with a bowl of butternut squash soup or pumpkin soup—the creamy, savory combo is amazing.
• Serve them as part of a light dinner spread with salad, roasted veggies, and maybe even a little charcuterie on the side.
• For a casual night in, I’ll make a batch and enjoy them warm with hot apple cider—it’s pure autumn comfort.

Storage and Reheating Instructions

• Storage: Keep any leftover crostini in an airtight container in the fridge for up to 2 days. (They won’t be as crisp, but still tasty.)
• Reheat in the oven: Place on a baking sheet and warm at 325°F for about 8–10 minutes until the brie softens again.
• Avoid the microwave: It tends to make the bread chewy instead of crisp.
• Make-ahead option: You can toast the bread slices earlier in the day, store them at room temp, and assemble with brie and apples just before baking.

Frequently Asked Questions

Can I make these crostini ahead of time?

You can prep the toasted bread and slice the apples ahead, but it’s best to assemble and bake just before serving so the brie stays melty and fresh.

Do I need to remove the rind from the brie?

Not at all! The rind is edible and adds flavor. If you prefer a smoother bite, you can trim it off, but I usually leave it on.

What kind of apples work best?

Crisp varieties like Honeycrisp, Granny Smith, or Fuji are perfect—they hold their shape and balance the creaminess of the cheese.

Can I make this without nuts?

Yes! Just skip the nuts or swap them with pumpkin seeds or sunflower seeds for crunch without allergens.

How can I keep the apples from browning?

Toss the slices in a little lemon juice if you’re prepping in advance. It keeps them looking fresh and bright.

Are these good for large gatherings?

Absolutely! You can easily scale up the recipe and bake in batches—they’re always a hit at parties and Thanksgiving dinners.

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Did you try this apple brie crostini recipe? I’d love to hear how it turned out for you! Share your thoughts in the comments—I’m always excited to see your variations and serving ideas.