You guyyyyyyyyys. Am I seriously telling you how to put cheese on top of toast right now?
I am. I really am.
I promise it’s necessary, though. Because remember how we talked about this apple butter last week? And how delicious it was? Well. I put said apple butter on top of some creamy, buttery cheese and then I put THAT on top of some toasty lil’ crostini and it was just so delightfully delightful that I couldn’t NOT put it on the bloggity blog here.
These crostini are quick and super simple. Nothing too in-your-face – just a warm, cheesy, cinnamon-y, apple-y bite of fall. Mmmmmmm. 😊
I chose brie for this recipe because 1) it’s delicious and 2) it’s short and easy to spell for the recipe title (👍🏼), but you can use whatever type of soft, buttery cheese you have on hand. We liked this recipe a lot with a Coulommiers cheese (oof, there’s that spelling issue) that we found at Wegmans – it was on super duper sale and tasted almost exactly the same.
The key here is to keep the apple butter warm – we ate a few of these crostini beauties after I’d shot the recipe, and by that time they’d gotten cold, so it tasted a little applesauce-ish. When we heated the apple butter back up, it was SO much better – and the hot apple butter melts the cheese juuuust a lil’ bit for maximum crostini happiness.
- 1 cup Easy Apple Butter (make sure it's still warm!)
- 1 crusty French or sourdough baguette, sliced
- 2 Tbsp. extra virgin olive oil
- 10 oz. brie (or another soft, buttery cheese), sliced
- Preheat oven to 375 degrees F.
- Lay baguette slices on a baking sheet in a single layer. You may need to use two baking sheets or bake in batches.
- Drizzle baguette slices with a bit of olive oil.
- Bake at 375 for 5-7 minutes until crostini are lightly toasted.
- Top each crostini with a slice of cheese and a dollop of apple butter. Serve immediately.