Ok, so I noticed (after the fact) that I’ve been posting my bruscetta recipes on Tuesdays.
And I’m a total idiot because if I had actually planned it I could have given it a catchy name like, “TOASTY TUESDAY!” or “Tuesday Toast” or … ya know… something with alliteration.
Alliteration is the best.
Anyway, this might actually be the easiest of all the bruschetta recipes because you don’t really have to make anything, you just need to be able to slice an apple without cutting your fingers off. I realize that this is easier said than done sometimes, but it’s really that easy!
Just spread some super-creamy brie on a piece of toast, top it with a drizzle of honey, and then put your sliced apples on top! Voila! I used to drizzle the honey on top, because I thought that looked prettier, but I learned that it’s much neater to put the honey UNDER the apples. No more sticky honey fingers!
If you love bruschetta as much as I do, you should probably visit my other recipes:
Apple & Brie Bruschetta
- 1 loaf french bread, sliced cross-wise and toasted
- 2 to 3 medium crisp apples, like granny smith
- 1 Tablespoon lemon juice
- Creamy brie, at room temperature
1. Slice and toast your bread as desired. Slice apples and toss with lemon juice to help prevent browning.
2. Spread each slice with brie while still slightly warm. Drizzle with honey and top with sliced apples.
3. Sit back and enjoy!