Apple, Pecan & Brie Recipe
Make Apple, Pecan & Brie Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tart or Crostini Base
Apple-Pecan Topping
Cheese & Finish
Method
Tart or Crostini Base
- 1
Prepare and toast the base
Preheat oven to 375°F (190°C). If using a baguette: slice into 1/4-inch rounds, arrange in a single layer on a baking sheet. Brush or lightly drizzle both sides with the extra-virgin olive oil and sprinkle with kosher salt and black pepper. Bake 8–10 minutes, flipping once, until edges are golden and crisp. If using puff pastry rounds: brush with oil and bake according to package directions until golden. Remove from oven and let cool slightly.
Apple-Pecan Topping
- 2
Cook apples and pecans
While the base toasts, heat a medium skillet over medium heat. Add the unsalted butter and let it melt and foam. Add the thinly sliced apples and toss to coat. Sprinkle the brown sugar, lemon juice, ground cinnamon and sea salt over the apples. Cook, stirring occasionally, for 4–6 minutes until apples become tender but still hold shape and the sugar forms a glossy coating. Stir in the chopped pecans and cook 1 additional minute just to toast the pecans and meld flavors. Remove from heat and let cool 2 minutes.
Cheese & Finish
- 3
Assemble
Top each toasted crostini (or pastry round) with a spoonful of the warm apple-pecan mixture. Place thin slices or small wedges of Brie on top of the apples; the warmth will soften the cheese slightly. Arrange assembled crostini on a serving platter.
- 4
Finish and serve
Drizzle each topped piece with honey (about 1/2 teaspoon each), scatter a few fresh thyme leaves over the tray, and finish with a light pinch of flaky sea salt if desired. Serve warm or at room temperature.