Apple Brie and Honey Bruschetta is a perfect appetizer for fall! Take advantage of apple season with this crunchy, sweet, tart and creamy crowd pleaser.
Apple Brie and Honey Bruschetta:
It’s apple season and the perfect time of year for apple brie and honey bruschetta! This appetizer is ideal for fall and holiday entertaining. Or make it for a tasty, light lunch like I do. Chewy bakery bread is toasted and topped with creamy brie cheese, crunchy tart apples and sweet honey. The flavors and textures combine so well, you’re going to love this easy, crowd pleasing recipe!
The ingredient list is short, just bread, apples, brie and honey! Make sure to get good bakery bread with a chewy crust for your bruschetta. It provides a sturdy, delicious base for the bruschetta.
I like to use either granny smith or honeycrisp apples, or both! Use whatever apples you like best, there is a huge variety in the store this time of year. Slice the apples fairly thinly in half moon shapes, as shown below.
I bought a wedge of brie cheese, but you can also buy the whole wheel. You aren’t going to need all of it for this recipe, but that just means you have an excuse to eat the rest later with crackers! Slice the cheese about a 1/4 inch thick and 2ish inches long. You can leave the rind on the brie as it’s meant to be eaten. That being said, if you don’t like the rind, feel free to cut it off – but be forewarned, it can be a messy job!
This is a really quick appetizer to put together. Toast the bread under the broiler, a few minutes on each side. This allows you to toast all the bread at once, instead of doing it in batches in a toaster or toaster oven.
Once the bread is out of the oven, put 2 or 3 slices of brie on each piece of warm toast and slightly press into the bread with a fork. Next you’ll lay a few slices of apple on and then drizzle with honey. If you like black pepper, a nice finishing touch is a few grinds from your pepper mill. The pepper goes really well with the honey!
Besides being a great appetizer, bruschetta also makes a fun lunch or dinner. I like to make two or three different toppings and serve them on a nice board with some olives, nuts and other small bites. Salami pesto bruschetta is perfect paired with the apple brie and honey bruschetta. Get creative and make some bruschetta for your next fall gathering!
Apple, Brie and Honey Bruschetta
Apple, Brie and Honey Bruschetta – the perfect appetizer for fall! Take advantage of apple season with this crunchy, sweet, tart and creamy crowd pleaser.
- 1 loaf bakery bread, sliced into 1/2 inch slices
- 1 wedge or wheel of brie cheese
- 2 apples, one red and one green. I used honeycrisp and granny smith varieties
- 1-2 tablespoons of honey
- freshly ground black pepper (optional)
- Preheat the broiler. Arrange the bread slices on a baking sheet and lightly toast on each side. Watch the toast carefully as it will burn quickly under the broiler if left in too long!
- Slice the apples into thin half moons.
- Slice the brie into 1/4 inch thick slices, approximately 2 inches long. You can leave the rind on, it’s meant to be eaten. If you don’t like it, you can cut it off.
- When the toast is ready, place on a cutting board and start building the bruschetta. Start with the brie, lay 2 to 3 pieces on the warm toast and press into the bread with a fork.
- Next lay a few apple slices on top of the brie. Finally, drizzle with honey.
- If you like pepper, a few twists of freshly ground pepper tastes really nice with the honey on top of the bruschetta!
- Cut the bruschetta toasts into thirds and serve on a board or platter.