Description
These crostini are the perfect balance of creamy, tangy, sweet, and spicy. Whipped brie is topped with roasted rhubarb, candied pecans, and a drizzle of hot honey for an unforgettable appetizer.
Ingredients
Scale
- 1 baguette, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 8 ounces brie, rind removed, at room temperature
- 2 tablespoons cream cheese, softened
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups rhubarb, cut into 1/2-inch pieces
- 1/4 cup honey
- 1 tablespoon balsamic vinegar
- 1/2 cup pecans
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- Pinch of cayenne pepper
- 1/4 cup hot honey (or regular honey + 1/2 teaspoon red pepper flakes)
Instructions
- Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet, brush with olive oil, and toast for 5-7 minutes until golden.
- In a food processor, combine brie, cream cheese, honey, salt, and pepper. Pulse until smooth and creamy. Set aside.
- On a separate baking sheet, toss rhubarb with honey and balsamic vinegar. Roast for 10-12 minutes until tender but still holding its shape. Let cool slightly.
- In a small skillet over medium heat, melt butter. Add pecans, brown sugar, cinnamon, and cayenne. Cook for 3-4 minutes, stirring constantly, until pecans are caramelized. Spread on parchment to cool.
- To assemble: Spread a generous layer of whipped brie on each crostini. Top with roasted rhubarb, a few candied pecans, and drizzle with hot honey.
- Serve immediately. Enjoy!
Notes
Hot honey can be store-bought or made by warming 1/4 cup honey with 1/2 teaspoon red pepper flakes. Let steep for 10 minutes, then strain. For a milder flavor, reduce or omit the cayenne in the pecans.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Appetizer
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 14g
- Fat: 18g
- Carbohydrates: 22g
- Protein: 8g