Meet my go-to party bite: crisp crostini layered with creamy brie, sweet fig, and tart apple. They look elegant, taste luxurious, and come together in minutes. Pour a glass, warm the oven, and let the appetizers practically make themselves.
Why You’ll Love This Brie, Apple, and Fig Crostini Appetizer Recipe
- Elegant yet effortless in about 15 minutes.
- Balanced flavors: creamy, sweet, salty, and crisp.
- Easy to scale for small gatherings or big parties.
- Flexible with simple substitutions you likely have on hand.
- Always a crowd-pleaser with beautiful presentation.
Brie, Apple, and Fig Crostini Appetizer Recipe Ingredients & Substitutions
- 1 baguette, sliced 1/2 inch thick (about 20 to 24 slices). Swap: gluten-free baguette or sturdy sourdough.
- 8 oz brie, chilled for clean slicing. Swap: camembert, triple cream brie, or creamy goat cheese.
- 1 large crisp apple, thinly sliced (Honeycrisp or Granny Smith). Swap: pear for a softer, perfumed bite.
- 1/2 cup fig jam. Swap: date jam, apple butter, onion jam, or a quick homemade fig compote.
- 2 tbsp olive oil or melted butter for brushing.
- 2 tsp lemon juice to keep apples bright. Swap: a splash of apple cider vinegar.
- 1 tbsp honey. Swap: hot honey or maple syrup.
- 1 tsp fresh thyme leaves (or 1/4 tsp dried). Swap: rosemary, finely chopped.
- 1/4 cup toasted chopped walnuts or pecans, optional. Swap: pistachios or almonds.
- Flaky sea salt and freshly ground black pepper to finish.
Step-by-Step Instructions to Make Brie, Apple, and Fig Crostini Appetizer Recipe
Preheat and Toast the Crostini
Heat oven to 400°F (200°C). Arrange baguette slices on a sheet pan and brush lightly with olive oil or butter. Toast 6 to 8 minutes, flipping once, until edges are golden and centers are crisp.
Prep the Toppings
Toss apple slices with lemon juice to prevent browning. Slice brie into thin pieces. If your fig jam is very thick, warm it briefly so it spreads easily.
Assemble and Melt
Spread a thin layer of fig jam on each warm crostini, then top with a slice of brie. Switch oven to broil and return the tray for 1 to 2 minutes until brie just softens and shimmers. Watch closely so it does not over-melt.
Finish and Serve
Top each with an apple slice, drizzle with honey, scatter thyme and nuts, and finish with a pinch of flaky salt and black pepper. Serve warm for the dreamiest bite.
Tips for Success
- Keep brie cold before slicing so it cuts cleanly. A thin, sharp knife or dental floss works wonders.
- Do not oversoak the bread with oil. A light brush keeps crostini crisp.
- Broil briefly. Pull them as soon as the brie softens to avoid greasy cheese.
- Layer jam under the brie for a neat, no-slip base and great flavor distribution.
- Finish with a tiny sprinkle of salt. It makes the sweetness pop and the brie sing.
Variations of Brie, Apple, and Fig Crostini Appetizer Recipe
- Pear and Prosciutto: Add a ribbon of prosciutto under the brie and top with pear.
- Goat Cheese and Balsamic: Swap brie for whipped goat cheese and finish with balsamic glaze.
- Hot Honey Heat: Drizzle with hot honey and a pinch of red pepper flakes.
- Rosemary Walnut: Use minced rosemary and toasted walnuts for cozy, woodsy flavor.
- Puff Pastry Bites: Bake brie, fig, and apple on puff pastry squares for a bite-sized variation.
Serving Suggestions: What to Pair with Brie, Apple, and Fig Crostini
- Beverages: Sparkling wine, Prosecco, crisp Sauvignon Blanc, light Pinot Noir, or chilled hard cider.
- Salads: Arugula with lemon and parmesan or a shaved fennel salad.
- Soups: Butternut squash, tomato basil, or creamy cauliflower soup.
- Boards: Add to a charcuterie spread with olives, cornichons, and salumi.
Storage & Reheating Instructions
Best served fresh. To make ahead, toast crostini up to 24 hours in advance and store airtight once fully cool. Slice apples close to serving or keep in lemon water up to 2 hours and pat dry. Assemble with jam and brie just before guests arrive, then broil and finish with apples, honey, and herbs. To re-crisp bread, warm plain crostini at 350°F for 4 to 6 minutes. Avoid microwaving assembled crostini since it softens the bread.
Memories Made Around the Table
I made these for a last-minute neighbors night and watched the tray vanish in minutes while stories and laughter filled the room. Simple food, shared well, truly sets the tone.
FAQs
Can I make these ahead? Toast the bread earlier in the day and prep toppings. Assemble and broil just before serving, then add apples and honey at the end for peak texture.
Do I need to remove the brie rind? The rind is edible and adds nuance. If preferred, trim lightly while the cheese is cold so it stays tidy.
What apples work best? Firm, crisp, and slightly tart apples like Honeycrisp, Pink Lady, or Granny Smith hold their shape and balance the sweetness.
No fig jam on hand. What else can I use? Try date jam, apple butter, onion jam, or a quick reduction of balsamic with a touch of honey.
How do I keep the crostini crisp for a party? Toast well, spread a thin jam layer as a moisture barrier, and add apples at the last minute.
Final Thoughts
These brie, apple, and fig crostini bring together irresistible textures and flavors with almost no effort. Keep the pantry basics on hand, and you will always have an elegant appetizer ready to share.
Brie Apple and Fig Crostini Appetizer Recipe
Equipment
- 1 Sheet pan
- 1 Pastry Brush (for brushing bread)
- 1 Sharp knife (for slicing apple and brie)
- 1 Cutting Board
Ingredients
Crostini
- 1 baguette sliced 1/2 inch thick (about 20 to 24 slices)
- 8 oz brie chilled for clean slicing
- 1 apple large, crisp; thinly sliced (Honeycrisp or Granny Smith)
- 0.5 cup fig jam
- 2 tbsp olive oil or melted butter, for brushing
- 2 tsp lemon juice to keep apples bright
- 1 tbsp honey
- 1 tsp fresh thyme leaves or 1/4 tsp dried
- 0.25 cup toasted chopped walnuts or pecans optional
- Flaky sea salt and freshly ground black pepper to finish
Instructions
Preheat and Toast the Crostini
- Heat oven to 400°F (200°C). Arrange baguette slices on a sheet pan and brush lightly with olive oil or butter. Toast 6 to 8 minutes, flipping once, until edges are golden and centers are crisp.
Prep the Toppings
- Toss apple slices with lemon juice to prevent browning. Slice brie into thin pieces. If your fig jam is very thick, warm it briefly so it spreads easily.
Assemble and Melt
- Spread a thin layer of fig jam on each warm crostini, then top with a slice of brie. Switch oven to broil and return the tray for 1 to 2 minutes until brie just softens and shimmers. Watch closely so it does not over-melt.
Finish and Serve
- Top each with an apple slice, drizzle with honey, scatter thyme and nuts, and finish with a pinch of flaky salt and black pepper. Serve warm.