Apple and Brie Hors d'oeuvre
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.
- 1 apple (I like Fuji)
- ~4 ounces of brie cheese
- 12 thin crackers
- 2 tablespoons butter
- Pinch of thyme
- Orange jam or marmalade
- 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.