Apple Brie Crostini with Hot Honey
These crunchy slices of toasted baguette topped with creamy brie, crisp apples, a drizzle of spicy hot honey, and a few candied pumpkin seeds make the perfect fall appetizer.
I whipped up this easy apple brie crostini with hot honey and candied pumpkin seeds recipe for my kids and they both devoured them. The combination of crunchy crostini, creamy cheese, crisp apple slices, spicy hot honey, and sweet & salty pumpkin seeds was great.
Apple Brie Crostini with Hot Honey
Candied Pumpkin Seeds:
- 1/2 cup pumpkin seeds (also known as pepitas)
- 2 tbsp white sugar
- 1/4 tsp flaky salt
Crostini:
- 1 tbsp olive oil, or more if needed
- 1/2 baguette, sliced thinly
Remaining Ingredients:
- 1 wedge of brie
- 1 small apple, sliced thinly
- Hot honey, to taste (click the link for the recipe)
Apple Brie Crostini with Hot Honey
Make the candied pumpkin seeds by toasting them in a dry large skillet over medium heat, stirring occasionally, for 3-4 minutes, or until lightly browned. Pour the pumpkin seeds onto a plate and set aside until needed.
Pour the sugar into the same large skillet and melt the sugar without stirring — shake the pan if necessary to distribute the sugar in an even layer. When it turns evenly golden or amber, turn off the heat, add the toasted pepitas and the flaky sea salt, and stir to combine with a heatproof spatula.
When the pumpkin seeds have all clumped together, transfer them to a baking sheet to cool completely. Break up into little crumbles and set aside until needed. Side Note: Store excess candied pumpkin seeds in an airtight container in the refrigerator. Great for snacks, salads, and yogurt!
Preheat the oven to 350 degrees.
Make the crostini by brushing the baguette slices with some olive oil then place them on a baking tray. Bake for 5-7 minutes, or until lightly toasted.
To assemble, place a slice of brie on top of each crostini then add a slice of apple, a few candied pumpkin seeds, and a drizzle of spicy hot honey. Serve immediately with extra spicy hot honey on the side.
Equipment
Ingredients
Candied Pumpkin Seeds:
- ½ cup pumpkin seeds also known as pepitas
- 2 tbsp white sugar
- ¼ tsp flaky salt
Crostini:
- 1 tbsp olive oil or more if needed
- ½ baguette sliced thinly
Remaining Ingredients:
- 1 wedge of brie
- 1 small apple sliced thinly
- Hot honey to taste (click the link for the recipe)
Instructions
- Make the candied pumpkin seeds by toasting them in a dry large skillet over medium heat, stirring occasionally, for 3-4 minutes, or until lightly browned. Pour the pumpkin seeds onto a plate and set aside until needed.
- Pour the sugar into the same large skillet and melt the sugar without stirring — shake the pan if necessary to distribute the sugar in an even layer. When it turns evenly golden or amber, turn off the heat, add the toasted pepitas and the flaky sea salt, and stir to combine with a heatproof spatula.
- When the pumpkin seeds have all clumped together, transfer them to a baking sheet to cool completely. Break up into little crumbles and set aside until needed. Side Note: Store excess candied pumpkin seeds in an airtight container in the refrigerator. Great for snacks, salads, and yogurt!
- Preheat the oven to 350 degrees.
- Make the crostini by brushing the baguette slices with some olive oil then place them on a baking tray. Bake for 5-7 minutes, or until lightly toasted.
- To assemble, place a slice of brie on top of each crostini then add a slice of apple, a few candied pumpkin seeds, and a drizzle of spicy hot honey.
- Serve immediately with extra spicy hot honey on the side.
They look really super!
I bet this appetizer is a big hit with guests,