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
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
1/4 to 1/2 cup chopped pecans
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.
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,
Shared at Metamorphosis Monday.