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.

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.

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.

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.

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.