Brie with Apple and Candied Walnut Crostini
Served at the Minnesota Landscape Arboretum tea room in the early-2000s.
Servings: 12
Ingredients
- 24 thin slices of baguette
- 2 Tbsp. butter, melted
- ½ tsp. vanilla
- 2 Tbsp. butter
- 2 Tbsp. honey
- ¼ cup packed light brown sugar
- 24 walnut halves
- 5 oz. triple cream brie cheese, rind removed
- 1 crisp apple, cored and cut into 24 thin slices
Instructions
- Preheat oven to 350°. Remove brie from refrigerator and bring it to room temperature.
- Place baguette slices in single layer on a baking sheet and brush with melted butter. Bake 10–12 minutes until lightly browned. Reduce oven temperature to 300°.
- In small saucepan, combine vanilla, 2 tablespoons butter, honey, and brown sugar. Bring to a boil over medium-high heat and boil for one minute. Add walnuts, stirring to coat. Remove from heat. Immediately pour walnut mixture onto lightly greased baking sheet, spreading in a single layer. Bake 20–30 minutes, stirring occasionally. Spread on wax paper, separating clumps.
- Spread brie evenly over crostini, reserving a small amount. Top with a slice of apple, then put a dot of the reserved brie on the apple and stick on a walnut half.
