Apple & Brie Plate Recipe

Prepare the apples

Wash and core the apples. Slice into 1/4-inch thick wedges or thin fan slices. Place slices in a bowl and toss immediately with the lemon juice to prevent browning; set aside.

Toast the nuts

Place the walnuts or pecans in a dry skillet over medium heat. Toast, stirring frequently, for 3–4 minutes until fragrant and lightly browned. Remove from heat and let cool slightly.

Warm the brie (optional)

Preheat oven to 350°F (175°C). Place the whole brie wheel on a small baking sheet or in an oven-safe dish. Warm for 6–8 minutes until just soft but not melted (center should be creamy). Alternatively, serve brie at room temperature by removing it from the refrigerator 30–45 minutes before serving.

Assemble fruit and toppings

Arrange the apple slices and grapes on a serving plate around the brie. Scatter the toasted nuts over the apples and grapes. Drizzle the honey over the brie and a little across the fruit. Sprinkle fresh thyme leaves and finish with flaky sea salt and a grind of black pepper if desired.

Preheat oven to 375°F (190°C). Slice the focaccia into 1-inch strips or wedges. Place on a baking sheet, brush both sides lightly with olive oil, sprinkle with fresh rosemary and cracked black pepper. Warm in the oven for 6–8 minutes until heated through and edges are slightly crisp. Keep warm until serving.

Place the warmed focaccia on the same platter or on a small side board. Add small spoons or spreaders for the brie and a small dish for the fig jam or mustard. Arrange cornichons/pickles if using. Encourage guests to spread brie on focaccia, add apple slices and nuts, and finish with a drizzle of honey.

Serve immediately while focaccia is warm and brie is soft. Leftovers: refrigerate components separately; bring brie and focaccia to room temperature before serving again.