Brûléed Apple and Brie Crostini

Melty cheese, crisp apples, and a caramelized sugar topping come together in this super easy brûléed apple and brie crostini appetizer. Topped with pecans and fresh thyme, this crostini is a lovely appetizer for holiday gatherings and elegant dinner parties. Even better, it takes just minutes to throw together!

I kinda feel like appetizers get the shaft when it comes to holiday dinners. Everyone’s so concerned about the turkey or ham or remembering to put the rolls in the oven that a bag of chips and jarred salsa becomes the designated appetizer of the evening.

So here I am today to give appetizers some justice and present you with an option that is delicious and crowd-pleasing but free of any work. Like whipped brie with sticky pecans or cranberry brie tartlets, these toasts taste like the holidays but require just minutes of your very precious time.

Of course, just because it’s easy doesn’t mean this appetizer isn’t elegant and gorgeous. The top of the cheese is brûléed (a trick I learned when I was in culinary school!) for a sweet-savory, cozy appetizer.

I mean, there are so many reasons I love this recipe. But here’s just a few highlights!

• These crostini take like, 5 minutes to make. They’re so simple.
• You can use different fruits and jams instead of fresh apples.
• This recipe makes 24 crostini so they’re amazing for a big crowd.
• The combo of apple, brie, pecans, and thyme is so cozy for autumn & winter.

6 ingredients you’ll need

• Crostini – typically, I just bake my own homemade crostini but you can also use store-bought to make this recipe extra-easy.
• Apples – my favorite for this recipe is Pink Lady or Honeycrisp because they’re sweet and a bit tart!
• Brie – look for a good wheel of French brie.
• Sugar – I like superfine sugar because it melts more easily. But granulated works too.
• Thyme – you’ll need fresh thyme for the best flavor. You can also try rosemary!
• Pecans – these are totally optional but I like them for a little crunch.

Kitchen torch

To caramelize the sugar, you will need a kitchen torch. It’s totally worth the investment if you make a lot of crème brûlée! If you don’t have a torch, you can also use the broiler in your oven but I think the torch is much easier.

How to make this appetizer

Sprinkle the brie with a thin layer of sugar so it caramelizes evenly. If you brûlée the cheese for too long, it’ll become a melty mess.

Oven instructions

If you don’t have a torch, you can totally use the broiler in the oven. After you sprinkle the brie with sugar, place it on the top rack of the oven. Then, broil the crostini on HIGH for 2-3 minutes, just until the sugar is caramelized. Don’t over-broil or the cheese will melt everywhere!

More toppings to try

As much as I love the apple-brie combo, there’s so many flavors you can try depending on the season or occasion. Here’s some of my favorites!

• Fresh fruit – use sliced pears, figs, or strawberries instead of apples.
• Fruit jam – I like fig, cranberry, apricot, or any berry jam.
• Savory preserves – try hot pepper jelly or caramelized onion jam!

If you use jam instead of apples, be careful when you’re broiling the sugar! If the jam gets too hot, it’ll melt everywhere.

Wine pairings

With cheese and fresh fruit, this appetizer is absolutely perfect for pairing with a nice glass of wine. You can serve this appetizer with white or red, but I do think white works better with the apples and brie.

• White wine – Chardonnary, Chenin Blanc, and champagne all have a nice balanced acidity to cut through the richness of brie. Look for wines with notes of apple, pear, or nuts.
• Red wine – try Pinot Noir or Beaujolais which have nice acidity and low tannins. Since these wines are light-bodied, they won’t overpower the flavors of the brie.

Enjoy this appetizer fresh

As much as I love a make-ahead appetizer, this is not one of them. Since the brie melts a little, it will harden if you make it too far in advance. I also don’t recommend storing leftovers because the moisture in the fridge will melt the sugar on top of the brie. This recipe only takes a few minutes, so it’s best to make and serve them right away!

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

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