Apple Brie Crostini

Apple Brie Crostini- Sweet apples, creamy brie, and a tangy spread top crusty bread for the perfect holiday appetizer.

November 22, 2025 by Nicole Collins

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Today, we’re making Apple Brie Crostini!

Welcome to Small Batch Holiday Cooking 2025! If you follow me on socials, you’ve already gotten the first look of all the holiday recipes we’re making this year. If you aren’t, what are you waiting for?!?

We’re kicking things off with the most delicious handheld bite that comes together in just a few minutes. So, let’s get to it!

Let’s start with a super simple trick to keep our apples from browning while they’re sitting out on our appetizer platter. We’ll start by thinly slicing an apple, anything works, but I typically like a pink lady or a gala apple. Then, we’re going to stir a little salt into some cold water until it’s completely dissolved, and fully submerge our apples in the liquid. They only need to soak for about 5 mins. Then we’ll drain them, rinse them, and dry them completely. What this little trick is doing is essentially preserving the apples so they don’t oxidize. The salt water bath doesn’t make the apples salty, it doesn’t change the texture, but it keeps the apples fresh! I’ve kept apple slices in the fridge for a full week and never saw any discoloration.

While the apples are soaking, we can toast up our baguette. We’ll slice a baguette into roughly half inch rounds, lay them on a baking sheet, then drizzle them with a little olive oil. We’re going to intentionally set the oven temp to the same temp both the bird and the stuffing will need to keep our lives nice and easy. Then, we’ll pop these in the oven for just a few minutes to toast.

The last little bit of work we have to do it to make my mustard aioli. We’ve made this a few times before, and for good reason! It’s a simple mix of mayo, stone ground mustard, garlic powder, and black pepper. Give it all a good stir, and it’s ready to schmear.

To assemble our little appies, we’ll give the top side of each baguette round a nice spread of our aioli. Then, we’ll top it with a little piece of brie cheese (I leave the rind on but you do you) and our apple slice. That’s it! I like to garnish the plate with something green for a little pop of color, and we’ll have plenty of herbs to choose from leftover from the rest of our menu.

These little crostini are the perfect bite. The baguette is crispy on the outside but still fluffy in the center. The schmear is a little tangy. The cheese is nice and creamy. The apple is crisp and sweet. It hits all the notes! These were born as a fridge cleanout snack and have evolved into one of my favorite party bites.

Ok, everyone! Tomorrow, we’re going right in for the main event…the bird!

I’ll see ya then! And, let’s eat!

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Apple Brie Crostini

Serves: 24          Print

Ingredients:

• 1 apple (I use gala or pink lady), thinly sliced

• 1 cup cold water

• ½ tsp salt

• 1 baguette (9.5 oz), cut into ½ inch slices

• Olive oil, for drizzling

• ¼ cup mayonnaise

• 2 tsp stone ground mustard

• 1/8 tsp garlic powder

• pepper, to taste

• 8 oz brie, sliced

• Minced parsley, for garnish

Directions:

1. Soak the apples: Add salt and water to a bowl, and stir vigorously until salt has completely dissolved. Add apples to the bowl, and make sure they are completely submerged in the water. Allow to soak for 5 mins. Drain the apples, rinse in cold water, and dry well. Set aside.

2. Meanwhile, preheat oven to 350 degrees. Line a large baking sheet with parchment paper, and arrange baguette slices in a single layer on the baking sheet. Drizzle baguette slices lightly with olive oil. Bake for 10-12 mins until lightly golden. Set aside.

3. Make the aioli: To a small mixing bowl, add mayonnaise, mustard, garlic powder, and a tiny pinch of pepper. Stir well to combine. Set aside.

4. Assemble the crostini: Arrange toasted baguette on a serving platter. Spread aioli over the surface of each slice of baguette. Top with a brie and an apple slice. Garnish with minced parsley, if desired. Enjoy!
   

Recipe notes:

*Make sure to slice the apple, baguette, and brie each into 24 slices. 

*Soaking the apples in salt water does not make them salty as long as you rinse them after. It simply helps to preserve the apples so they don’t brown while they’re sitting out. 

*If you’re dividing the recipe down to make a smaller portion, do not reduce the water/salt soaking ratio.