Apple, Brie, and Thyme Crostini

It’s a dance party on a piece of bread folks! It’s totally over the fence, sorta like Big Papi and his famous home runs.  And it’s simple. Listen. This is not a maybe; this is a MUST! From one of my new and all time favorites, The Love and Lemons Cookbook by Jeanine Donofrio and Jack Matthews. Here’s what you need:

8 slices Ciabatta bread
8 slices Brie
1 Honey Crisp apple
Olive oil, for drizzling
Sea salt
Fresh ground black pepper
Fresh thyme leaves, removed from sprigs
Honey, for drizzling (I use Matt and Judy’s local honey)

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Preheat oven to 350°.
Line baking sheet with parchment paper.
Place ciabatta slices on baking sheet.
Top each with slice of brie, then 2 apple slices, and a drizzle of olive oil.
Sprinkle with salt and pepper.
Bake 8 – 9 minutes until cheese melts and bread is toasted.
Remove from oven.
Top with thyme.
Drizzle with honey.

And then it turns out like this!

The combination of sweet, savory and “herby” is undeniably fantastic! Email me if you want to try Matt and Judy’s Beelicious Honey. I’ll hook you up with some. And they will ship as well. They make it right here in Pitt County from local bees. Yep. That’s right.

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