Large Wedge of Triple Creme Brie (Remove from the fridge 20 minutes before assembling)
2 Honey Crisp Apples
2 Cloves of Garlic
6 Ounces of Whole Pecans
Sea Salt and Pepper
Yield: 24 Pieces
Turn the oven onto broil and arrange rack slightly towards the top. Slice baguette thinly, about ½ inch thick, and arrange on baking sheet. Drizzle olive oil over baguette slices and season with salt and pepper. Toast the baguette slices in the oven for about 3-5 minutes or until golden brown. Remove from the oven and allow to cool.
Remove the rind from the brie and use a spoon to spread a thin layer on each crostini. Roughtly chop the pecans and sprinkle them on top of the brie. Cut the apples in half and then again in quarters. Slice the apple into wedges as thin as possible. Use one slice of apple on each crostini over the brie and pecans. Finish them off with a light honey drizzle.