Coogirl Candy Baked Brie & Apple Crostini Platter

Coogirl Candy Baked Brie & Apple Crostini Platter

A cozy, shareable appetizer that pairs warm, gooey baked Brie with the sweet-heat pop of Coogirl Candy and crisp honeyed apples. Perfect for a relaxed gathering, this platter combines creamy cheese, crunchy crostini, toasted nuts, and a bright herb garnish for contrast. Use Coogirl Candy both as a topping and mixed into a quick honey glaze for the apples to highlight its sweet-vinegar heat.

Ingredients

• 1 (8 ounce) wheel Brie cheese
• 1/3 cup Coogirl Candy (plus extra for serving) (product link)
• 1 tablespoon unsalted butter, softened
• 1 teaspoon fresh thyme leaves, plus extra for garnish
• 1 teaspoon lemon zest
• 1 small baking sheet or round 8-inch ovenproof dish
• 1 small Granny Smith apple and 1 small Honeycrisp apple, thinly sliced into rounds (about 2 cups total)
• 1 tablespoon honey
• 1 teaspoon apple cider vinegar
• 1/4 cup toasted pecans or walnuts, coarsely chopped
• 1 small baguette, sliced on the diagonal into 20 slices
• 2 tablespoons olive oil for brushing crostini
• Flaky sea salt and freshly ground black pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C). Line a small baking sheet with parchment or place the Brie wheel in an ovenproof dish.
2. Make the Coogirl butter: in a small bowl, combine the softened butter, 1/3 cup Coogirl Candy, 1 teaspoon fresh thyme leaves, and lemon zest. Mix until spreadable but still slightly chunky. Reserve 1 tablespoon of the mixture for the apples (see step 5).
3. Spread the remaining Coogirl butter evenly over the top of the Brie wheel. Place the Brie in the oven and bake for 12 to 15 minutes, until the cheese is warm and slightly gooey but not fully oozing. Remove and keep warm.
4. While the Brie bakes, prepare the crostini: brush both sides of the baguette slices with olive oil, place on a separate baking sheet and bake for 6 to 8 minutes, flipping once, until golden and crisp. Alternatively, toast under the broiler watching carefully to avoid burning.
5. Toss the apple slices with the reserved tablespoon of Coogirl butter, honey, and apple cider vinegar. Lay them in a single layer on a plate; the butter will melt slightly and glaze the apples. Season lightly with flaky sea salt and a crack of black pepper.
6. Roughly chop and toast the nuts in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove from heat.
7. To assemble the platter, place the baked Brie in the center of a wooden board or serving plate. Arrange crostini in a fan around the Brie. Scatter apple slices, toasted nuts, and a few extra spoonfuls of Coogirl Candy in small bowls or dolloped beside the cheese for guests to add more heat-sweet intensity.
8. Garnish with additional thyme leaves and an extra drizzle of honey if desired. Serve warm so guests can spread Brie on crostini and top with an apple slice, a sprinkle of nuts, and a little Coogirl Candy for a bright, spicy-sweet bite.

Notes

• This recipe is easily doubled for a larger crowd by using two Brie wheels or a larger wheel and increasing crostini accordingly.
• For a gluten-free version, serve with toasted gluten-free crackers or thinly sliced baked sweet potato rounds.
• Coogirl Candy can also be spooned into the center of the Brie after baking for a molten peppery-sweet core.
• Store leftovers: keep baked Brie covered in the refrigerator for up to 2 days; rewarm gently before serving.