If you’re craving an easy appetizer that feels effortlessly elegant, Warm Brie with Maple Crostini is your new go-to! Crispy baguette slices caramelized in butter and maple syrup meet a perfectly melty wheel of brie cheese. It’s cozy and absolutely irresistible. This is the kind of appetizer that makes people hover around the kitchen island, “just grabbing one more” until the whole plate mysteriously disappears. It’s simple to make, dangerously delicious, and perfect for any gathering.
Ingredients needed for Warm Brie with Maple Crostini
Butter
4 tablespoons of butter. I usually use salted butter, but if you use unsalted butter, be sure to add a pinch of salt to the melted butter and syrup. Divide the butter to cook 2 batches of the sliced baguette. 2 tbsps for each bactch.
Maple Syrup
1/2 cup of maple syrup. I recommend using pure maple syrup, if possible, to avoid high-fructose corn syrup. However, it can be a little pricey, so pancake syrup is a suitable alternative. Like the butter, you will divide the syrup into two batches to cook the sliced baguette—1/4 cup for each batch.
Baguette
1 French baguette or sourdough baguette. Either one toasts up perfectly. You need to cut it into 1/4 inch slices. Not too thin like a cracker and not too thick like a piece of bread at dinner. Just in between.
Brie cheese
Round wheel of brie cheese. Any kind you like. Triple cream is always a good one. Trader Joe’s, Aldi, and Costco all have affordable brie cheese. It’s important to keep the cheese in the refrigerator until ready to bake. You will slice off the top layer of rind, exposing the cheese. Only remove the top rind because the rind along the edges and bottom acts as a bowl and keeps the melted brie from oozing all over the plate.
STEP BY STEP INSTRUCTIONS
STEP 1-Preheat Oven
Preheat your oven to 350°F and line a baking sheet with a piece of parchment paper.
STEP 2- Slice the Baguette
Cut the baguette into 1/4 inch slices and set them aside. You don’t want thick slices, keep them on the thinner side so they toast up more like a cracker.
STEP 3- Melt the Butter
Add 2 tablespoons of butter to a large skillet and melt over medium heat.
STEP 4- Add the Maple Syrup
Pour in 1/4 cup of maple syrup and let it warm for a few seconds so it loosens up and combines with the butter.
STEP 5- Toast the Baguette Slices
Add the baguette slices in a single layer. Making sure the bread is coated in the maple sauce. Toast until golden brown, flipping several times to avoid burning. Transfer the toasted pieces to a parchment-lined tray and continue until all slices are done. Before toasting the second batch, I like to carefully wipe out the pan with a few paper towels bunched up. I can usually get it done in 2 batches. However, if you have a smaller pan, it may take more; if that is the case, just add more syrup and more butter.
STEP 6- Prep the Brie
Remove the Brie from the fridge and slice a thin layer off the top to expose the cheese for easy dipping. Don’t cut too much; you only want to remove the outer rind layer.
STEP 7- Bake the Brie
Place the Brie on the prepared baking sheet and bake for 10-15 minutes, or until soft and melty. Alternatively, you can place the brie wheel into a round baking dish and serve it straight from there.
STEP 8- Assemble the Platter
Transfer the warm Brie to a serving plate and arrange the maple crostini around it.
STEP 9- Serve Warm
Enjoy immediately while the Brie is warm and gooey. It stays soft and melty for about 10-15 minutes. It still is good after that, it just won’t be as soft.
This delicious appetizer is everything you want during the holiday season! Simple, cozy, and guaranteed to disappear fast. With a good baguette, plenty of melted cheese, and those irresistible maple crostini toasts arranged on a beautiful serving platter, it’s the kind of dish that brings everyone in for “just one more.” Enjoy every warm, gooey bite!
Other ways to serve this appetizer
- Try serving with some fig jam or apple slices on the side.
- Prosciutto or salami would also be a tasty addition.
- Sprinkle chopped pecans on top of the brie.
- Skip the baked brie altogether and opt for goat cheese instead. No need to warm it, just serve it room temperature alongside the maple toast, and you’ve got another easy appetizer.
Make-ahead Option!
Instead of heating the brie up, you can slice the brie into pieces that fit on top of the crostini. Once you have toasted the baguette, you would place each slice of brie onto the crostini and have individual maple crisp brie bites. The warm toast softens the cheese a bit, making it the perfect bite! This is the best way I have found to bring this holiday appetizer to a dinner party or gathering at someone else’s house. You could also prepare the crostini at home and bake the brie at the party, as long as the host doesn’t mind you using their oven!
More Recipes To Try!
Warm Brie with Maple Crostini
Warm Brie with Maple Crostini is a simple, elegant appetizer featuring melty Brie and maple-carmelized toast. Quick to make and always a crowd favorite.
Ingredients
- 4 tbsps salted butter, divided
- 1/2 cup maple syrup, divided *see note
- 1 French or sourdough baguette, cut into 1/4 inch slices
- Brie cheese, round (cold)-keep in the refrigerator until ready to bake.
Instructions
- Preheat oven to 350 degrees.
- Melt 2 tablespoons of butter in a large skillet with 1/4 cup of maple syrup
- Cooking in two batches-Add sliced baguette, making sure the entire surface of the bread is coated in the butter/syrup. Cook until golden brown and toasted. Flip several times to avoid burning. This takes about 4 minutes. Repeat with the remaining bread slices. *see note
- Remove from the pan to a parchment-lined cookie sheet or cutting board. Continue toasting the bread until all slices are finished. The crostini will continue to harden as it sits.
- Remove the wheel of brie from the refrigerator and carefully slice a thin layer (rind) off the top. This exposes the cheese, so when it’s melted, it’s easy to dip the crostini into. This also eliminates the need to cut into the wheel and have a melted mess of brie oozing all over the platter.
- Line a baking sheet with parchment paper. Place the cold Brie wheel in the center and bake for 10-15 minutes until soft and melted.
- Remove from oven and carefully place warm Brie in the center of a plate with the toasted baguette around the cheese.
- Baked brie is best served warm, straight from the oven. It stays melty and gooey for 10 to 15 minutes after baking, but beyond that, it starts to cool and firm up.
Notes
- If you use unsalted butter, be sure to add a pinch of salt to the butter and syrup when melting.
- *If you can get pure maple syrup, that’s what I recommend, but otherwise pancake syrup is just fine.
- *When toasting the crostini, in between batches, I like to carefully wipe out the pan with a bunch of paper towels to remove any syrup or butter. *
- Brie is best served right from the oven. It stays melty for about 10-15 minutes after baking
- This can also be made ahead. Instead of melting the brie in the oven, you would slice the brie into pieces that fit on top of each crostini. You would assemble each one ahead of time. The cheese is not warm, but at room temperature it softens on the toasts and melts into the bread if you assemble when the crostini is warm!
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Nutrition Information:
Yield: 34 Serving Size: 1Amount Per Serving: Calories: 27Total Fat: 1gSaturated Fat: 1gUnsaturated Fat: 1gCholesterol: 4mgSodium: 23mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 0g
I have included an estimation of the nutrition information for this recipe. However, always remember that a recipe is so much more than just nutritional content, and these numbers do not need to dictate your food choices. Please don’t forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
