Friday Recipe of the Week – Apple, Brie and Honey Bruschetta

Okay, who doesn’t like a good apple right? I know I do, but I don’t eat them all the time. This time of year though I find myself literally craving apples. Especially honey crisp. If you have never tried one of these delightful little things, please do. You spend a little extra money for them, but they are pretty darn good. Okay, I did not use honeycrisp in this next recipe, because I like the tartness, rather than the sweetness a Granny Smith gives me, but you can choose whatever you like. This made a great appetizer during wine and cheese the other night.

Apple, Brie and Honey Bruschetta

I liked to toast the baguette slices a little first to make them a little crispy, but you surely don’t have to.

1 baguette, cut into thin slices, 6-8 oz. brie, 1-2 apples, thinly sliced ( I like granny smith), 1/4 to 1/2 C toasted cinnamon sugared pecans, finally chopped, honey for drizzling and flavored balsamic ( I used apple cinnamon)

Preheat oven to 425 degrees. Lightly brush baguette slices with olive oil and place in a single layer on a baking sheet. Toast about 3 minutes until lightly browned, flipping halfway through. (I do this ahead of time and finish before serving).  Remove baguette slices and top each with a generous slice of brie and continue baking until it melts. РKeep an eye on it. It melts quickly. Top with thin apple slices and chopped pecans. Drizzle with honey and balsamic.