Easy Hot Honey Brie Crostini with Strawberry Jam

Toasted Crostini with Brie, Strawberry Jam, Hot Honey, Walnuts & Fresh Thyme – A Sweet & Spicy Appetizer

In my tiny New York City apartment kitchen, with its perpetually humming radiators and the distant wail of sirens, I recreate the warmth of a Moroccan supper. But sometimes, I need an appetizer that’s equal parts French elegance, a touch of North African honey warmth, and the bold, no-nonsense spirit of NYC entertaining. That’s exactly how this Brie Crostini with Strawberry Jam came to be. The first time I drizzled hot honey over melted brie, I knew I had stumbled onto a bite that could anchor an entire evening. It’s that perfect blend of creamy, sweet, spicy, and crunchy — a recipe that feels special yet comes together in just 20 minutes. I’ve been making it for everything from last-minute cocktail hours to lazy Sunday afternoon nibbles, and it never fails to spark conversation.

Imagine biting through a crisp, golden baguette slice that shatters just so, then meeting that first silky layer of barely melted brie. The strawberry jam hits next — not just sweet, but with a deep, almost jammy intensity that reminds me of the fruit preserves my maman would stir over a wood fire in Morocco. Then comes the surprising kiss of hot honey: a gentle, lingering warmth that dances on your tongue without overwhelming. The toasted walnuts add an earthy crunch, and fresh thyme — just a scattering of tiny leaves — lifts the whole thing with its lemony, herbaceous scent. It’s a sensory experience that feels at once rustic and refined, the kind of appetizer that makes you close your eyes for a second just to take it all in.

Over the years, I’ve learned that the true secret to this dish isn’t just the ingredients — it’s technique and balance. As a Le Cordon Bleu-trained cook, I’m meticulous about how the crostini are toasted so they stay crisp (brush with olive oil, don’t soak, and get them golden). And while you might be tempted to pile on the brie, restraint is key: too much and it globs, too little and it’s lost. I’ll show you exactly how to layer these flavors so each bite sings. One common mistake? Using cold jam straight from the fridge — it can seize up the brie’s creaminess. Let it come to room temp. And here’s my biggest pro tip: toast the walnuts yourself in a dry pan; it awakens their oils and makes them infinitely more fragrant. Stick with me, and you’ll have an Easy Crostini with Brie and Walnuts that tastes like a chef’s secret.

Why This Brie Crostini with Strawberry Jam Recipe Is the Best

The flavor secret here is a three-part heat play that I learned from balancing Moroccan spice blends with French finesse. The hot honey isn’t just spicy — it’s a complex, chili-infused honey that brings both sweetness and a slow-building warmth, which perfectly cuts through the richness of the brie. Paired with the fruity brightness of a really good strawberry jam (I often pick up small-batch preserves at the Union Square Greenmarket), this crostini becomes a study in contrast. It’s sweet, salty, creamy, spicy, and fresh — all in one mouthful. I’ve served hundreds of appetizers, and few elicite the same “wow” as these Hot Honey Brie Crostini.

Texture is where many crostini fall short, but here I’ve perfected it through a simple French boulangerie trick: oven-toasting the baguette slices with just a whisper of olive oil and a light hand with salt ensures they become shatteringly crisp without turning into hard croutons. Then, adding the brie and returning it to the oven for those crucial 2–3 minutes melts the cheese just enough to become luscious, yet the bread remains sturdy. The addition of toasted walnuts and fresh thyme brings that final crunch and bright pop, making each bite a textural masterpiece. You’ll never have a soggy, floppy crostini again.

I created this recipe to be foolproof, even for the beginner cook who’s hosting their first dinner party. With only a handful of ingredients and straightforward steps, it takes merely 20 minutes from start to finish — yet the result looks and tastes like you’ve been in the kitchen for hours. It’s endlessly adaptable (I’ve swapped the jam for fig and the thyme for rosemary in winter), and the components can be prepped ahead. It’s my go-to for stress-free entertaining, and I promise, once you try this Strawberry Brie Appetizer, you’ll reach for it again and again.

Brie Crostini with Strawberry Jam Ingredients

I’m lucky to live in NYC, where a quick walk to my local bakery yields a perfect crusty baguette, and the corner cheese shop always has a wedge of creamy brie ready. For this recipe, I choose a French baguette with a thin, crisp crust — not too wide, so each round is a manageable two-bite piece. When I want to add a touch of my Moroccan upbringing, I might drizzle a little argan oil, but here, good olive oil is all you need. The hot honey is the star player: I stock a bottle of Mike’s Hot Honey from a Brooklyn-based shop, but you can easily make your own by warming regular honey with a pinch of red pepper flakes. Everything else is pantry-friendly, and that’s the beauty of this appetizer.

Ingredients List

• 1 French baguette, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 8 ounces brie cheese, cut into small wedges or slices
• 1/3 cup rich strawberry jam
• 1/4 cup hot honey (or regular honey with a pinch of chili flakes)
• 1/3 cup chopped walnuts, toasted
• 2 teaspoons fresh thyme leaves

Ingredient Spotlight

Brie Cheese: This creamy French cheese is the heart of the crostini. Look for a double- or triple-cream brie for extra richness. The rind is edible and adds a subtle earthy note, but you can trim it if you prefer. If you’re in a pinch, Camembert or even a mild goat cheese would work — goat cheese will be tangier, so reduce the jam slightly to balance the sweetness.

Strawberry Jam: I insist on a “rich” strawberry jam — the kind with big chunks of fruit and a deep, cooked-berry flavor. Avoid overly sweet, jelly-like spreads; they can feel cloying. When strawberries aren’t in season, raspberry or apricot jam are excellent substitutes, each bringing their own fruity tang. The key is to use a jam that’s thick enough to sit on top without running off the warm brie.

Hot Honey: The spice element that lifts this from simple to spectacular. If you don’t have hot honey, gently warm ¼ cup of regular honey with ½ teaspoon of red pepper flakes, then let it cool. For a milder version, simply use regular honey. The hot honey can also be replaced with a drizzle of chili-infused olive oil or even a few dots of sambal oelek, but the honey’s syrupy sweetness is ideal for contrast.

Walnuts: Toasting walnuts is non-negotiable. It transforms them from bland and slightly bitter to deeply nutty and crunchy. In a dry skillet over medium heat, stir them for 2–3 minutes until fragrant. Once cooled, a rough chop gives you texture without overwhelming the delicate brie. Pecans or almonds would also be lovely, but walnuts’ soft crunch is my favorite.

Fresh Thyme: This herb adds a fragrant, slightly floral note that ties everything together. I use only the leaves, not the woody stems. If you can’t find fresh thyme, a tiny pinch of dried thyme will work, but fresh is truly unmatched. In the winter, I sometimes swap in fresh rosemary, chopped very fine — it’s a heartier, piney note that pairs beautifully with the hot honey.

How to Make Hot Honey Brie Crostini – Step-by-Step

Don’t be intimidated — this is one of those appetizers that looks fancy but is deceptively simple. Just follow along, and you’ll have a platter of golden, irresistible bites before you know it.

Step 1: Toast the Baguette

Preheat your oven to 400°F (200°C). Slice the baguette into ½-inch rounds and arrange them in a single layer on a baking sheet. Using a pastry brush, lightly coat each side with olive oil — just enough to glisten, not soak — then season with a small pinch of salt and a crack of black pepper. Bake for 5–7 minutes until the edges are golden and the centers feel firm to the touch. You’re aiming for crisp toast, not rock-hard croutons.

💡 Lalybeth’s Pro Tip: For the crispest crostini, flip the slices halfway through baking. This ensures even browning on both sides, and the quick flip lets you check the color so you don’t over-toast.

Step 2: Melt the Brie

Remove the baking sheet from the oven. Place a wedge of brie on each crostini — about ½ ounce per piece, cut to fit the round without hanging over too much. Return the sheet to the oven for exactly 2–3 minutes. Watch the brie carefully; it should be softened and glistening but still hold its shape. If it melts into a puddle, you’ve gone too long, but it’s still delicious, so don’t fret.

⚠️ Common Mistake to Avoid: Using brie straight from the fridge. Cold brie will not melt evenly in the short oven time, leaving a firm center. Let the brie sit at room temperature for 15–20 minutes before topping, so it warms up slightly.

Step 3: Add Jam and Hot Honey

Spoon about ½ teaspoon of strawberry jam over each brie-topped crostini. Use the back of the spoon to spread it just enough to cover the cheese. Then, drizzle each with about ¼ teaspoon of hot honey (or more if you love heat). If the hot honey is too thick, warm the bottle briefly in a bowl of hot water or microwave for 5 seconds to make it pourable.

💡 Lalybeth’s Pro Tip: Warm the jam slightly before spreading — 10 seconds in the microwave or a quick stir in a small pot. It loosens up, making it easier to spread without tearing the delicate brie layer, and the warmth helps meld flavors instantly.

Step 4: Garnish and Serve

Sprinkle each crostini with toasted chopped walnuts and a generous pinch of fresh thyme leaves. Serve immediately while the crostini are warm and the brie is creamy. Arrange them on a wooden board or a simple white platter — the colors pop so beautifully. If you’re feeling fancy, add a few extra walnut halves and tiny thyme sprigs around the plate for a rustic look.

⚠️ Common Mistake to Avoid: Waiting too long to serve. As the crostini cool, the brie will begin to set again, and the bread can lose its crispness. Assemble the last two steps quickly and bring the platter out right away. If needed, you can hold the toasted crostini plain and then top them just before guests arrive.

Serving & Presentation

When I host in my NYC apartment, I love the look of these crostini scattered across a large rustic wooden board, with a small ramekin of extra hot honey on the side for drizzling thrill-seekers. The colors alone are a showstopper: the deep red jam against the ivory brie, golden bread, and vibrant green thyme. They work perfectly as a passed appetizer at a cocktail party — just arrange them in neat rows and watch them disappear. For a more casual gathering, I pile them on a platter with a few clusters of grapes or fresh figs on the side; the fruit echoes the jammy sweetness.

Pair these bites with a crisp, unoaked white wine like Sauvignon Blanc or a sparkling Prosecco — the acidity cuts through the richness. In the autumn, I serve them with a light Pinot Noir whose berry notes mirror the strawberry. For a non-alcoholic option, a chilled ginger-lemon spritzer is wonderfully refreshing and plays off the hot honey’s warmth. If you’re serving as part of a larger spread, these crostini shine alongside a simple arugula salad dressed with lemon and olive oil — the peppery greens provide a fresh contrast.

Make-Ahead, Storage & Reheating

With my busy schedule — juggling recipe testing, market runs, and the occasional late-night jazz set — I often prep the components ahead so I can whip these up in minutes. You can slice the baguette and store the rounds in an airtight bag up to a day in advance. Toast them just before assembling. The walnuts can be toasted and stored at room temperature for 2–3 days. The brie can be cut and kept chilled, and the jam and honey are ready to go. The assembly itself takes only minutes, making this one of the most low-stress, high-impact appetizers I know.

I strongly recommend serving these warm and fresh-off-the-baking-sheet, but if you have leftovers (rare in my house!), store them in the refrigerator for no more than a day. The bread will soften; to revive, place them on a baking sheet in a 350°F oven for about 5 minutes. Keep an eye on them so the brie doesn’t melt away completely. Add a fresh sprinkle of thyme after reheating. Honestly, they’re so quick to make, I usually just toast a fresh batch.

Another trick I learned in my Paris training: if you need to hold plain toasted crostini for a few hours, keep them in a low (200°F) oven on a wire rack — they’ll stay crisp without browning further. Then just top as needed. It’s a small catering trick that makes entertaining feel effortless.

Variations & Easy Swaps

Fig & Rosemary Variation

When the air turns crisp and fall settles over the city, I swap the strawberry jam for a deep, luscious fig preserve and the fresh thyme for finely chopped rosemary. The combination is reminiscent of a Moroccan tagine’s sweet-savory depth — figs have a natural honeyed quality that pairs magnificently with the brie’s creaminess. The rosemary infuses a savory, woodsy note that makes this version feel a bit more substantial. A drizzle of hot honey still works beautifully here, or you can use regular honey and let the fig shine.

Gluten-Free Option

For a gluten-free version, I’ve tested two routes: first, look for a good-quality gluten-free baguette — many NYC bakeries now carry them. Slice and toast exactly the same way; they might need an extra minute to crisp up. The second, surprisingly refreshing alternative is to use thick cucumber rounds as the base. Simply slice an English cucumber into ½-inch discs, pat them dry, and top with a smear of brie, a tiny spoonful of jam, and all the toppings. No baking required, and the cool crunch is delightful for summer. It’s a totally different vibe, but I love it for poolside parties.

Tropical Twist: Mango-Habanero

For a tropical escape, I reach for mango jam and habanero-infused honey (or a whisper of fresh minced habanero in the honey). The mango brings a bright, sunny sweetness, while the habanero honey delivers a fruity, fiery kick that’s hotter than standard hot honey. I substitute toasted macadamia nuts for the walnuts — their buttery crunch echoes the tropics. It’s my go-to when I want to transport my guests from my Manhattan walk-up to a breezy beach. A squeeze of lime juice on top wouldn’t be out of place here.

Frequently Asked Questions

Share Your Version!

I truly love seeing how you make these Brie Crostini your own. Maybe you’ll try a blackberry jam or a drizzle of lavender honey — the possibilities are endless. If you give this recipe a try, please come back and leave a star rating and a comment below. Your stories and tweaks make this little corner of the internet feel like a global kitchen table. Tag your photos on Instagram or Pinterest with @cookingwithlalyta — I can’t wait to see your beautiful creations. Tell me: what’s the one unexpected ingredient you’d add to these crostini? I might just try it in my next batch.

From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Lalybeth 🧡