Brie crostini is the kind of thing that turns an ordinary afternoon into a small celebration. It’s simple, warm, and comes together in a few honest steps.
Golden-toasted slices topped with melting brie and a glossy, jewel-like finish—crisp, rich, and a little sweet—perfect for passing around the table with a smile.
Ingredients
These crostini are simple, cozy, and just a little bit fancy—creamy Brie on crisp bread, a spoonful of caramelized onion jam, a drizzle of honey and a scatter of fresh thyme. Here’s what you’ll need to make the exact plate pictured.
- 1 French baguette, sliced into eight 1/2-inch slices
- 8 ounces Brie, rind trimmed
- 3/4 cup caramelized onion jam, chunky
- 2 tablespoons honey
- 2 tablespoons extra-virgin olive oil
- 6 sprigs fresh thyme
- flaky sea salt, to taste
- freshly ground black pepper, to taste
Instructions
These crostini come together quickly—toast the baguette, spread soft Brie, top with a chunky spoonful of caramelized onion jam, a drizzle of honey and a scatter of thyme for a cozy, sharable nibble.
- Preheat the oven: Set the oven to 425°F (220°C) so it’s hot enough to crisp the bread nicely without overbrowning the edges.
- Slice the baguette: Cut the French baguette into eight 1/2-inch slices and arrange them in a single layer on a baking sheet so each slice gets even heat.
- Brush with olive oil: Use the 2 tablespoons of extra-virgin olive oil to lightly brush both sides of each slice so they toast golden and flavorful.
- Toast the bread: Bake the slices for about 6–8 minutes, flipping once halfway, until the edges are golden and crisp but still slightly tender in the center.
- Prepare the Brie: Trim off the rind if you prefer a creamier spread, then cut or tear the 8 ounces of Brie into pieces so it’s easy to spread while slightly warm.
- Spread the Brie: While the toasts are warm, spread a generous layer of the trimmed Brie across each slice so the cheese melts into the bread a little and becomes silky.
- Add the onion jam: Spoon the 3/4 cup of chunky caramelized onion jam onto each crostini, placing it down the center so every bite gets sweet-savory onion.
- Drizzle with honey: Using the 2 tablespoons of honey, give each crostini a light drizzle to heighten the jam’s sweetness and add a glossy finish.
- Scatter the thyme: Strip the leaves from the 6 sprigs of fresh thyme and sprinkle them over the crostini for a bright herbal lift and a pretty finish.
- Season and serve: Finish with flaky sea salt and freshly ground black pepper to taste, then serve immediately so the toast stays crisp and the Brie is creamy.
How to Store Brie Crostini
These are best eaten right away, but if you have leftovers keep the components separate when possible: store leftover toasted slices in an airtight container at room temperature for up to a day (they’ll lose some crispness in the fridge), keep any unused Brie and the caramelized onion jam refrigerated in sealed containers, and tuck the thyme into the fridge wrapped loosely so it stays fresh; if you must store assembled crostini, cover and refrigerate them for up to 24 hours and re-crisp the bread in a 350°F (175°C) oven for a few minutes before serving.
Tweaks and Additions
These crostini are already cozy, but a few little swaps and extras will lift the flavors without fuss — think bright, crunchy, salty or a tiny heat to balance the sweet onion jam. Here are eight easy tweaks you can try, mix and match like you would at Nonna’s table.
- Swap Brie for whipped ricotta: Whip fresh ricotta with a drizzle of olive oil and a pinch of salt for a lighter, tangy spread that still melts a little on warm toast and lets the onion jam shine.
- Add paper‑thin prosciutto: Drape a thin slice of prosciutto over the cheese for a salty, silky contrast — or crisp small strips in a pan for a crunchy, savory bite.
- Drizzle aged balsamic reduction: A few drops of thick balsamic add bright acidity and a glossy finish that balances the jam’s sweetness — use sparingly, it’s potent.
- Sprinkle toasted nuts: Scatter chopped toasted walnuts or pistachios for crunch and a toasty, nutty note that plays nicely with creamy cheese and sweet onions.
- Fold lemon zest into the cheese: Stir a little finely grated lemon zest into your Brie or ricotta to brighten the whole bite and cut through the richness.
- Add a touch of heat: Sprinkle a few red pepper flakes or a pinch of Aleppo pepper over the jam for gentle warmth that won’t overpower the other flavors.
- Swap thyme for fresh sage or rosemary: Try thinly sliced sage for an autumnal perfume or finely chopped rosemary for a piney lift — both change the mood in a lovely way.
- Top with quick‑pickled shallots or a few arugula leaves: Add thin quick‑pickled shallots for bright vinegar snap, or a small handful of peppery arugula for freshness and color just before serving.