3largeHoneycrisp apples, peeled, cored, and chopped
¼cupbrown sugar, lightly packed
Baguette or French bread cut into 1/2-inch slices
7ounce wedgeBrie, sliced
fresh chopped rosemary, to garnish
Preheat oven to 425 degrees. Combine the diced apples, butter, brown sugar, and cinnamon in a medium saucepan.
Simmer for 25 to 30 minutes, until the apples soften enough to mash into a rough paste. Leave some chunks for texture, we are not making apple sauce! Remove from heat and allow to cool to room temperature.
While the apples are cooking, place the baguette slices on a parchment lined baking sheet and bake until toasted, golden brown. Set aside.
Lower the oven temperature to 350 degrees. Top each crostini with a small slice of Brie. Place in the oven and bake for about 5 minutes to soften the Brie.
Top each crostini with a spoonful of apple compote, and sprinkle with chopped rosemary.
If Honeycrisp apples are not available, substitute Sweet Tango or Gala.
Refrigerate any leftovers. They can be reheated in the microwave for about 5 seconds each to bring them back to room temperature.