1 Founders & Farmers baguette, sliced into ½-inch rounds
2 tbsp Cal & Gary's olive oil
1–2 honeycrisp apples, thinly sliced
200 g Camembert, sliced
½ cup walnuts, roughly chopped
2 tbsp Founders & Farmers honey
1 tsp fresh thyme leaves
¼ tsp freshly ground black pepper
Pinch of flaky sea salt
How to make it
Toast the baguette: Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet and brush lightly with olive oil. Bake for 5–7 minutes, until lightly golden and crisp.
Build the crostini: Top each toasted baguette slice with a few thin apple slices and a piece of Camembert. Sprinkle with chopped walnuts.
Bake: Return to the oven for 3–4 minutes, until the Camembert is warm and beginning to soften.
Finish: Drizzle with honey and sprinkle with fresh thyme, black pepper and a little flaky sea salt.
Serve: Serve warm while the Camembert is soft and melty.
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Ingredients
1 Founders & Farmers baguette, sliced into ½-inch rounds
