1 white or whole wheat baguette, sliced diagonally into 1/4-inch (5 mm) slices
3 tbsp (45 mL) olive oil, divided
1/2 tsp (2 mL) sea salt or kosher salt, divided
1 red apple, sliced
1 tbsp (15 mL) balsamic vinegar
1 tbsp (15 mL) fresh thyme leaves, divided
2 tsp (10 mL) brown sugar
1 round Brie cheese (8 oz/230 g), sliced into 24 pieces
Fresh rosemary sprigs (optional)
Pomegranate seeds (optional)
- Lay baguette slices on parchment paper or foil-lined baking sheet. Brush with 1 tbsp (15 mL) olive oil and sprinkle with half of the salt; flip and repeat. Broil for 2 to 3 minutes, flipping halfway through, until lightly toasted. Let cool.
- Heat remaining oil in large skillet set over medium heat. Add apple slices, balsamic vinegar, half of the thyme, and brown sugar. Cook for 6 to 8 minutes or until apples are tender and glazed.
- Top toasted baguette slices evenly with Brie and apples. Broil for 1 to 2 minutes or until cheese is melted. Sprinkle with remaining thyme.
- Arrange crostini in circle to resemble wreath. Garnish with rosemary sprigs and/or pomegranate seeds (if using).