Brie and Apricot Crostini

Brie and Apricot Crostini



1 baguette-cut into ¼” slices
Olive oil


Preheat oven to 375 degrees.

Slice the baguette and layout on a baking sheet. Drizzle with olive oil and lightly salt all the bread.

Place in the oven for about 5 minutes until the bread is lightly browned on the edges and is no longer soft in the middle.

TIP: These can be cooked and cooled up to 1 week in advance, then placed in covered plastic container.

Brie and Apricot


1 pound of brie-sliced into thin slices to fit the crostini
1 jar apricot jam
1 Tbsp. lemon zest
2 Tbsp. lemon juice
3 Tbsp. toasted pine nuts, chopped
10 dried apricots, finely diced
2 Tbsp. chopped Italian parsley


Mix the pine nuts, finely diced apricots and parsley in a small bowl. Drizzle with 1 Tbsp. olive oil and a pinch of salt. Set aside to top the crostini.

Preheat oven to 350 degrees.

Heat the jar of apricot jam in a small sauce pan over low heat until liquid. Add the juice of the lemon and the lemon zest.

Lay out the crostini on a baking sheet and top with a piece of brie cut to fit the bread.

When ready to serve, place crostini in the oven until the brie begins to melt. Remove and top with some of the apricot jam to cover the brie.

Top with the apricot/pine nut mixture and serve.

Wine Pairings