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Brie with Apple and Candied Walnut Crostini

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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.