Description
Apple, Brie and Honey Bruschetta – the perfect appetizer for fall! Take advantage of apple season with this crunchy, sweet, tart and creamy crowd pleaser.
Ingredients
Scale
- 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)
Instructions
- 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.
