Brie Crostinis with Bourbon-Glazed Apples

Written By Kelly Atlas

Always a crowd-pleaser. Slices of Brie turns into a soft pillow of meltingly tender bites. The slight saltiness of the cheese and pepitas offer a nice contrast amongst the sweet apples. What really puts it over the edge is the simple mixture of butter, brown sugar, and bourbon further elevated by a touch of orange zest that leaves you with a glaze that is a true delight.

RECIPE

Ingredients:

  • 3 tablespoons unsalted butter

  • 1 medium Honeycrisp or Red Jonathan apple, cored and cut into 3/8” slices

  • 1/3 cup packed light brown sugar

  • 1/2 teaspoon orange zest, plus more for garnish

  • 1/4 cup fresh orange juice (from 1 orange)

  • 3 tablespoons bourbon

  • 1 loaf of bread, cut into 1/2” crostinis

  • Extra-Virgin Olive Oil for drizzling

  • Maldon salt, for garnish

  • Pepper

  • 1 garlic clove

  • 1 wedge of Brie, cut into slices

  • 2 tablespoons pepitas, toasted

  • 2 teaspoons fresh thyme, roughly chopped

Instructions:

  • FOR THE BOURBON APPLES Melt butter in a medium nonstick skillet over medium until bubbly. Add apple; cook, stirring and flipping occasionally, until slightly browned and softened, about 5 minutes. Stir in sugar, orange zest, and orange juice. Cook, stirring, until sugar dissolves and apples are tender, 3 to 4 minutes.

    Turn the heat to low and carefully add bourbon; stir then cook turn heat to medium, stirring often, until alcohol smell fades and sauce has a syrupy consistency, 2-3 minutes. Remove from heat and set aside.

  • FOR THE CROSTINIS: While the apples are cooking, turn on the broiler and place bread on a foil-lined baking sheet and drizzle with olive oil. Season with salt and pepper and place under the broiler 3-4 minutes, until just golden. Remove from oven and rub garlic clove over each slice and then place 2 slices of brie on each slice. Place back under the broiler until the brie begins to melt. Remove and begin assembly.

  • ASSEMBLE: Place 3-4 slices of apples over each brie crostini. Sprinkle pepitas, thyme, salt, pepper, additional orange zest and drizzle remaining glaze and serve.

    Makes 6-7 large crostinis

Kelly Atlas
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