Brie and Grapes Crostini with Pistachios

This brie and grapes crostini with olives, pistachios and honey is the best appetizer for Thanksgiving and Christmas holidays.

Course Appetizer

Cuisine American, Fusion, Mediterranean

Keyword Brie and Grapes Crostini, Holiday Appetizer with Brie and Grapes

Prep Time 5

Cook Time 12

Arrangement 5

Total Time 22

Servings servings

Calories 135kcal

Author Sonila

1 baguette
0.5 lb red grapes estimate about 3 grapes per crostino
20 kalamata olives
¼ wheel brie cheese
2 tbsps olive oil, divided I use 1 tbsp of olive oil to brush the bread to toast and the other tbsp to mix olives and grapes.
1 tbsp honey
3 thyme sprigs more for garnish if desired
1 rosemary sprig for garnish
2 tbsps pistachios, shelled

Pre-heat oven to 375 degrees F.
Wash and drain the grapes, slice them and add them to a small mixing bowl.
Slice kalamata olives, add them to mixing bowl too. Add 1 tbsp of olive oil and fresh thyme leaves from the thyme sprigs. Mix and set aside.
Slice baguette in about 20 slices of about half an inch thickness. Place bread on a parchment paper on the baking tray. Lightly brush the top with olive oil.
Place bread on the oven, let toast for about 12 minutes until edges are golden brown and bread is crispy.
While bread is toasting, crush a handful of pistachios on a mortar and pestle.
Place a slice of brie over bread. Then add a spoon of grape/olives mix. Drizzle honey over the grapes and olives. Then add some pistachio crumble over honey so it sticks to the crostini.
Garnish with more thyme and some rosemary for both the visual and aroma:). Enjoy with your favorite wine! Happy Holidays:)

I estimate about 3 grapes and 1 kalamata olive per crostino.
Nutrition wise, a serving is 2 crostini per person but I myself can't stop at just 2:).