Seriously I’ve been making this apple, brie, fig jam crostini topped with fresh pesto for years for clients and friends and it remains one of my most requested recipes. It’s like the magic combination of flavors that gets that eye roll ‘oh my God’ moment every time. And the best part? It’s super simple to make and comes together in a matter of minutes. You can use store bought pesto, but I highly recommend making fresh. An easy-to-follow recipe is below along with a variation I think you’re going to love.
Pesto Variation for Apple, Brie & Fig Jam Crostini:
A classic pesto made with pine nuts, basil, garlic, parmesan cheese and olive oil work great with this dish and brings a bright basil herbal note to the heavy brie. The apple does its part there too. I really prefer the green apple for its tartness, but any kind of apple is going to give you that fresh crunch.
As for the pesto itself I make a variation that uses walnuts instead of pine nuts and a touch of blue cheese (good quality) that, to me, is even better. The walnuts add a more earthy flavor, and that touch of blue cheese is just a background note but it’s amazing. I have people try it who don’t even like blue cheese, and they love it. You still use parmesan but just not as much and for the walnuts you can replace about the same amount of walnuts for pine nuts (see recipe below).
Pesto Ingredients:
- 2 cups fresh basil
- 1/2 cup extra virgin olive oil
- 1 large clove garlic (or 2 small)
- 1/4 cup pine nuts (or walnuts)
- 1/2 cup grated Parmesan Reggiano or 1/3 cup Parmesan and 2 Tbsp blue cheese *if making the walnut pesto version
- 1 Tbsp lemon juice
- 1/4 tsp red pepper flakes
- 1/4 tsp salt
Apple, Brie & Fig Jam Crostini Ingredients:
- 1 baguette
- Olive oil for brushing on bread
- Fig jam
- 1 green apple
- Double or triple cream brie
- Pesto (see above)
Making the Pesto:
- In the bowl of a small food processor pulse the garlic and then the pine nuts (or walnuts) a couple of times. Then add in the red pepper flakes, cheese, salt, some of the basil, lemon juice and some of the olive oil. Start to combine, scrape down with a rubber spatula as needed. Add more basil and the rest of the oil until you have a thick consistency. You don’t want it too smooth, a little chunky is good. Store in a covered container in the fridge until ready to use. *Can be made up to 2 days ahead.
Assembly:
- Make crostini by preheating oven to 325 and lining a baking sheet with parchment (or silicon baking mat). Slice baguette and light brush with oil and then bake until golden brown on the edges. This can also be done in a skillet on the stove top. Set aside.
- Thinly slice the apple (skin on). You don’t want to do this step ahead of time or the apple will brown or oxidize. If you are making ahead, then squeeze a little bit of lemon and water mixture over the apple slices.
- Cut the brie into 1/4 inch or so slices so they are long enough to fit on the crostini and remove the rind if preferred (most prefer).
- When ready to serve preheat the oven to 350 degrees and line a sheet pan with parchment paper.
- Layer on a bit of the fig jam, then top with the brie. You can do this for all the crostini and place in the oven for 5 minutes to just melt the brie a little bit. Don’t let them go too long or you’ll have a mess. Alternatively, you can serve at room temperature.
- Top the brie with apple slices and a small drizzle of the pesto.
What to serve with it:
Personally, I am in love with these Bourbon & Peach Jam Meatballs on mashed potatoes with sheep’s milk feta cheese and a truffle oil drizzle. And since NYE is all about indulgence, I think they would be a fabulous pairing.
Another pairing that would lend itself to this New Years Eve menu and would go will with the Apple, Brie & Fig Jam Crostini are these Lobster Lettuce Wraps. Light and decadent.
Ring in the New Year in style and with love.
Happy 2023 to all of you!!!
