Warm Brie & Apple Recipe

Prepare and toast

Preheat the oven to 375°F (190°C). Arrange baguette slices in a single layer on a baking sheet. Brush both sides lightly with olive oil (about 1 tablespoon total across all slices). Sprinkle sea salt and ground black pepper evenly over slices. Bake for 8–10 minutes, flipping once halfway, until edges are golden and crisp. Remove and let cool slightly.

Prep Brie

If the Brie is in a wheel with rind, leave rind intact. Score a shallow crosshatch or make a few 1/4-inch-deep slits across the top of the wedge to help it soften evenly. Optionally remove any plastic wrapping and place the Brie on a small ovenproof dish or on a parchment-lined baking sheet.

Warm the Brie

Spread the jam over the top of the Brie (about 1 tablespoon). Bake in the preheated 375°F (190°C) oven for 10–12 minutes until the center is soft and the jam is glossy — do not overbake; the rind should remain intact while the interior becomes gooey. Alternatively, you can heat in a 350°F (175°C) oven for 12–15 minutes or microwave on medium power for 45–60 seconds, checking often.

Slice apples and arrange prosciutto

While the Brie warms, core and thinly slice the apple into 1/8–1/4-inch slices. Fan or stack slices on a small platter. Fold or loosely roll prosciutto slices and place beside the apples. If using lemon zest, toss a little over the apple slices to keep them bright.

Final assembly

Remove the warmed Brie from the oven and transfer to a serving board. Drizzle honey (optional) over the top and sprinkle fresh thyme leaves and a pinch of cracked black pepper. Place crostini, apple slices, and prosciutto around the Brie. Provide a small knife for spreading and encourage guests to combine brie, jam, apple, and prosciutto on crostini.

Serve immediately while Brie is warm and gooey. If desired, offer extra jam and additional lemon zest on the side. Leftover toasted crostini can be stored in an airtight container for up to 2 days; leftover warmed Brie should be refrigerated and eaten within 2 days.