Brie, apple and honey crostini

Portions:

6 à 8

Ingredients

For honey

½ cup (125 ml) Quebec effervescent cider or apple juice

½ cup (125 ml) honey

For crostini

1 baguette

1 Brie cheese (about 200 g)

2 to 3 Gala apples, cored and thinly sliced

Walnuts, finely chopped

Crushed pink pepper, or freshly ground black pepper

Fresh thyme

Preparation

For the honey: Bring the cider (or apple juice) to the boil in a small saucepan. Simmer over low heat until liquid is reduced to 1 tbsp (15 ml), about 10 minutes. Transfer to a small bowl, add honey and stir well. Let stand until serving time, or refrigerate for up to 1 week.

Preheat oven to 400°F (200°C). Cut baguette into thin slices and spread on a baking sheet. Bake for 8 minutes to lightly toast (turn crostini over halfway through baking).

Cut the Brie into thin slices. After toasting the crostini, remove the baking sheet from the oven and place a piece of Brie on each slice. Return to the oven for 1 minute to melt the cheese slightly.

Transfer crostini to a large serving plate or board. Garnish each crostini with thin slices of apple, then drizzle with honey. Garnish with walnuts, pink pepper and fresh thyme. Serve immediately.