I love little bites. Call them canapés, Hors d'oeuvres, finger food…or anything else, I say good things come in small packages. And in this recipe video, I’ve got a really good one for you – a savory Apple and Brie bite that's scented with a bit of thyme. I’ve made these for parties, but sometimes the mood strikes and I’ll make up a batch for just my wife and I. They aren’t complicated to make, and only take about 20 minutes for a dozen or so. Served up with a nice, crisp, glass of chardonnay, or sauvignon blanc, and I’m in heaven. Hope you enjoy them as much as I do.
Recipe Overview and Keys to Success
- When sautéing the apples, you want to get a bit a color, but be careful not to overcook them. They should still have a bit of bite/firmness. You also want to make sure to season with salt and pepper…after all this is a savory, not sweet, bite
- Go easy on the cheese. You don’t need a ton for the Brie to make an impact, and you want the other flavors to be able to come through. I use just slightly more cheese than apple.
- The cracker matters. I like to use very thin, very “plain” tasting crackers with a good crunch. Rich buttery crackers, softer in texture, don’t work, as they tend to over power the other ingredients in both flavor and texture.
RECIPE FOR APPLE BRIE HOR D’OEUVRE
Ingredients (for about a dozen pieces)
- 1 apple (I like Fuji)
- ~4 ounces of brie cheese
- 12 thin crackers
- 2 tablespoons butter
- Pinch of thyme
- Orange jam or marmalade
Apple and Brie Hors d'oeuvre
- Peel and slice the apples into ¼ inch thick, half moon shapes
- Heat the butter in a non-stick sauté pan over medium heat, add the apples and season with salt and pepper
- After a few minutes add the thyme and toss
- Cook the apples until just slightly browned, and tender, but with a bit of a bite left in them, set aside to cool
- While the apples cool, cut pieces of brie, and lay them on the crackers.
- It’s tough to tell you how much brie per cracker, as I don’t know the size of your cracker. I’d say cover about 3/4 of the cracker with a very thinly sliced piece of brie
- Top the brie with 1 or 2 apple slices, depending on the amount of cheese
- Add just a little dab (about the size of a pea) of the marmalade to the top of the apples
- Season with salt and pepper, and you’re really to go
This little Hor d’oeuvre will be a hit at any party, or frankly with a bit of a salad, and maybe a few slices of good salami or prosciutto, you can make a meal. Hope you enjoy it!!
Wine Recommendation: I think you can’t go wrong with either a fruity sauvignon blanc, paired against the apples, or even a buttery chardonnay that will hold up well to the brie.