Apple Brie Bruschetta with Bacon, Honey, and Pecans

Welcome to Apple Week,

presented by The Novel Bakers. 

When I was planning menus for this event, my shopping list was a bit on the sweet side. On impulse, I gathered a few items for a savory experiment.

 

Apple Brie Bruschetta.



 

Apple Brie Bruschetta with Bacon, Honey, and Pecans

 

Serves 6

 

Preheat oven to 400 degrees F.

 

1 bakery baguette, cut into 14 one-half inch slices

1/2 pound brie wedge (I used Ile de France)

olive oil (enough to brush on each bread slice)

12 slices of applewood smoked bacon

2 honeycrisp apples, thinly sliced

juice of 1 lemon

3 pats unsalted butter

extra virgin olive oil

honey

1/4 to 1/2 cup chopped pecans

kosher salt

freshly ground pepper

 

Place baguette slices on a baking pan. Brush each side with olive oil. Place pan in the oven and bake three minutes on each side or until toasted. This is healthier than the pan-browned version. Fewer calories, too!

 

Remove pan from oven.

Fry bacon and drain on paper towels. Crumble and set aside.

Cut rind from the brie and discard. Cut cheese into thin pieces, approximately the size of each bread slice. Bake for 2 to 4 minutes or until the brie has melted. Remove pan from oven.

Slice the apples, the thinner the better, and toss in fresh lemon juice.

Arrange 1 apple slice on top of the brie.

In a skillet, add a few shakes of EVOO and 3 pats unsalted butter. Toast the chopped pecans, tossing frequently. Add salt and pepper to taste. Drain. Add pecans to bacon and mix.

Spoon the nut-and-bacon mixture on each bruschetta and drizzle with honey.

Delicious served warm or room temp.

 

 Printable Recipe

 



 

Each bite delivers a scrumptious, layered treat--sweet, savory, crunchy, smooth. They were a hit with Will, and even Bandwidth (who hates apples) came back for seconds. 

When I wasn't looking, Bandy made a little garnish. 

The experiment was a success!

This appetizer is a bit crumbly, so have a thick stack of napkins for your guests.

Of course, if you've made bruschetta for a quiet dinner at home, throw caution to the wind, along with a few nuts.

Apple Week was inspired by Susan Wiggs' bestselling novel, The Apple Orchard.

I'll return tomorrow with a whimsical look at the book plus another apple dish.



Apple Week continues today with fellow bakers Mary, Jain, and Pam.
I can't wait to see what these talented ladies have prepared. Weaving words and photography, they've taken already taken us on picnics and a tour of a California orchard.
I'm looking forward to today's apple adventures with the girls.
 

 Jain   a quiet life,

Mary   Home Is Where the Boat Is,
Pam   Sidewalk Shoes



 

Shared at Metamorphosis Monday.

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Foodie Friday: Summer Lunch

Welcome to Foodie Friday!

I'm so happy to see you.

Lunch is ready, simple, summery fare on the lawn.

Won't you join me?

I love to assemble picnic items. I began with a yellow-and-gray vintage tablecloth, a black tole tray, and a wire beverage caddy. I used a lidded jar for the salad--a great way to transport food (and it will keep the bugs away). I mixed French glassware with paper plates, napkins, and plastic cutlery.

 

A peek at the caddy--love the swirls and loops.

 

I made an apple-walnut salad and a raspberry vinaigrette.

These jars can be found in all sizes. Aren't they just perfect for potato salad, lemon bars, muffins, relish, and even fried chicken?

 

Ham and cheese croissants are easy,

and they taste so fresh on a warm June day.

When I think of picnics, I imagine the outdoor teas in English novels--huge baskets, a wash of green lawn and shrubs, and Wedgwood-blue sky . Here in Tennessee, the sky is just the same but with with different botanica:
a purple butterfly bush, red roses, shrubs.

 

Are you ready to eat?

  

 Happy recipe hunting!

 To add your recipe to the Foodie Friday linky party, look below for the blue Inlinkz frog. Add your permalink and select an image. It may take a few seconds for the entry to process. A red X on your photo allows you to delete your entry if you make an error. The Foodie Friday badge (or button) is located on the right sidebar (see below), and you can add the code to your FF post. If this is your first time to participate in Foodie Friday, a tutorial is available.

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