This copycat Nordstrom crostini recipe recreates the beloved café appetizer: crisp, golden baguette slices topped with creamy Brie, sweet-tart apple slices, and a drizzle of honey. It’s a perfect balance of textures and flavors—crunchy, creamy, fruity, and nutty—and comes together in under 30 minutes. Whether you’re hosting a party or treating yourself, these crostini are elegant yet effortless.
Ingredients
- 1 French baguette (about 12 oz / 340 g), sliced into ½-inch (1.3 cm) rounds
- 2 tbsp (30 ml) olive oil, for brushing
- 8 oz (225 g) Brie cheese, rind on, sliced into thin wedges or cut into small pieces
- 1 large crisp apple (such as Honeycrisp or Fuji), cored and thinly sliced into half-moons
- 2 tbsp (30 ml) honey, plus more for drizzling
- ½ cup (50 g) chopped walnuts or pecans, toasted
- Fresh thyme leaves or chopped fresh rosemary, for garnish (optional)
- Flaky sea salt, for finishing (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange the baguette slices in a single layer on the prepared baking sheet. Brush the tops lightly with olive oil.
- Bake for 5–7 minutes, until the edges are golden and the bread is crisp but still slightly soft in the center. Remove from the oven and let cool for a few minutes.
- If using walnuts, toast them in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until fragrant. Set aside.
- Top each crostini with a piece of Brie (rind on is fine—it melts and adds flavor). Return to the oven for 2–3 minutes, just until the cheese starts to soften but not fully melt.
- Remove from the oven and immediately top each with an apple slice or two. Drizzle with honey, sprinkle with toasted walnuts, and add fresh thyme or rosemary if using. Finish with a pinch of flaky sea salt.
- Serve warm or at room temperature. The crostini are best eaten within an hour of assembling.
Tips
- Bread choice: A day-old baguette works best—it holds its shape and gets crispier. If using a fresh, soft baguette, toast the slices a bit longer (up to 8 minutes).
- Apple prep: To prevent browning, toss the apple slices in a little lemon juice (about 1 tsp / 5 ml) before assembling. This also adds a subtle brightness.
- Cheese handling: Keep the Brie cold until just before slicing; it’s easier to cut cleanly. If you prefer a stronger flavor, use a triple-cream Brie or a ripe Camembert.
- Make ahead: You can toast the bread and prep the toppings a day ahead. Store the toasted bread in an airtight container at room temperature, and keep the apple slices in the fridge with a damp paper towel. Assemble just before serving.
Serving Suggestions
These crostini are perfect as an appetizer for a dinner party, a holiday gathering, or a light lunch alongside a simple green salad. They also pair beautifully with a glass of dry sparkling wine or a crisp Sauvignon Blanc. For a more substantial spread, serve them with a charcuterie board, olives, and a bowl of roasted tomato soup.
Variations
- Pear & Gorgonzola: Swap the apple for ripe pear slices and the Brie for crumbled Gorgonzola. Drizzle with honey and add a few cracked black peppercorns.
- Fig & Prosciutto: Use fresh fig slices instead of apple, and top with a thin ribbon of prosciutto after baking. Omit the honey if the figs are very sweet.
- Caramelized Onion & Brie: Spread a little caramelized onion jam on the toasted bread before adding the Brie and baking. Skip the apple and honey.
- Herb-infused: Stir 1 teaspoon (5 ml) of chopped fresh thyme or rosemary into the olive oil before brushing the bread for an extra layer of flavor.
Storage and Reheating
Assembled crostini are best enjoyed immediately, as the bread will soften from the moisture of the fruit and cheese. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, until the cheese is bubbly and the bread crisps up again. Avoid microwaving, as it will make the bread soggy. The toasted bread slices (without toppings) can be stored at room temperature in a sealed bag for up to 3 days.
Frequently Asked Questions
Can I use a different type of bread? Yes, a sourdough or ciabatta baguette works well. Just slice it to a similar thickness (about ½ inch) and adjust the baking time if the slices are thicker or thinner.
Should I remove the rind from the Brie? No, the rind is edible and melts into the cheese, adding a subtle earthy flavor. If you prefer a milder taste, you can trim it off, but the crostini will be less creamy.
Can I make these ahead for a party? You can toast the bread and prepare the toppings (slice apples, chop nuts) up to a day in advance. Assemble and bake just before serving for the best texture. The assembled crostini don’t hold up well for more than an hour.
What if I don’t have honey? Maple syrup or agave nectar are good substitutes, though they will change the flavor slightly. You can also use a balsamic glaze for a tangy twist.
Can I use a different nut? Absolutely. Pecans, almonds, or even pistachios work well. Toast them lightly to bring out their flavor.
How do I keep the apples from turning brown? Toss the apple slices in a little lemon juice (about 1 tablespoon / 15 ml per apple) immediately after slicing. This adds a mild citrus note and prevents oxidation.
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