Opa's Honey Glazed Ham & Apple Brie Crostini

Opa's Honey Glazed Ham & Apple Brie Crostini

This is the appetizer that looks like it took an hour and took twenty minutes. Toasted baguette, warm Brie, a thin slice of apple, Opa's Honey Glazed Ham folded on top, and a drizzle of honey-Dijon that ties the whole thing together. It's the kind of crostini that makes people stop talking and start asking how you made it — and the answer is embarrassingly simple.

Author

Opa's Smoked Meats

Prep Time

10 minutes

Cook Time

10 minutes

Servings

16 pieces

Category

Appetizer

Cuisine

American

Ingredients

• 1 baguette, sliced into 1/2-inch rounds
• 2 cups Opa's Honey Glazed Ham, thinly sliced or torn into rustic pieces
• 1 small apple, thinly sliced (Honeycrisp for sweetness, Granny Smith for contrast with the ham)
• 4 oz Brie cheese, sliced or cubed
• 2 tbsp honey
• 1 tsp Dijon mustard
• Fresh arugula or microgreens for garnish
• Flaky sea salt for finishing
• Optional: 1/4 cup walnuts, roughly chopped

Directions

1. Toast the bread. Preheat oven to 375°F. Arrange baguette slices on a baking sheet and toast for 5-7 minutes until golden. If using walnuts, scatter them on a corner of the same baking sheet — they'll toast perfectly in the same time. Set the walnuts aside.
2. Assemble the crostini. On each toasted round, layer a small piece of Brie, a thin slice of apple, and a few pieces of Opa's Honey Glazed Ham. Fold or drape the ham rather than laying it flat — the height and texture make each crostini feel more abundant.
3. Melt the Brie. Return the tray to the oven for 3-4 minutes — just until the Brie begins to soften and melt. You want it yielding, not running off the bread.
4. Drizzle and finish. Mix the honey and Dijon mustard together and drizzle lightly over each crostini. Top with a leaf or two of arugula, the toasted walnuts if using, and a small pinch of flaky sea salt. The salt on top is what makes this feel restaurant-quality — the sweet-salty contrast against the warm Brie is the detail most people skip and shouldn't.
5. Serve. Arrange on a platter or a slate board. These are best eaten within a few minutes of assembly, while the Brie is still warm.