A few of our breads only belong to a few months of the year. The Boule Apple & Walnut is the one we wait for: the same rustic round we bake all year, with apple, walnut and a little cinnamon running through the crumb. It is lightly sweet, which is exactly why it works so well with something salty and rich on top.
This is the way we eat it at the bakery when a loaf comes out and nobody can wait for lunch. It takes five minutes, one tray, and four ingredients you probably already have.
Apple & Walnut toast with brie, honey and rosemary
Serves 2. Five minutes.
You need
- 4 thick slices of Boule Apple & Walnut, about an inch
- 4 oz brie, cut into slabs (rind on is fine)
- 2 teaspoons honey
- A few fresh rosemary leaves, chopped fine (thyme works too if you have it)
- Black pepper
Method
- Turn the broiler on high. Toast the slices lightly in a toaster, or on a tray under the broiler for a minute a side, so the outside is crisp and the inside is still soft.
- Lay the brie over each slice, edge to edge. Slide the tray under the broiler for 2 to 3 minutes, until the cheese slumps and the edges start to color. Watch it; it goes from perfect to too far quickly.
- Out of the oven, drizzle the honey over the cheese, scatter the rosemary, and finish with a good grind of black pepper.
- Eat it hot, while the cheese is still moving.
Why it works
The bread brings apple and walnut, the brie brings salt and fat, the honey pulls the apple forward, and the rosemary keeps the whole thing from tipping into dessert. Pepper is not optional; it is what makes it taste like lunch instead of a cheese course. If you want it more of a meal, a slice of crisp apple or a ribbon of prosciutto under the brie both belong there.
About the loaf
The Apple & Walnut boule is vegan on its own and contains walnuts. Like all our breads it is baked in our 100% dedicated gluten-free bakery in Irvine, from our own flour blend, with no preservatives. Unsliced it keeps about four days on the counter. Sliced and frozen, it toasts straight from the freezer and comes back tasting right, which makes this a recipe you can keep in the freezer door all season.
Get the loaf
The Boule Apple & Walnut is $14, at the bakery Thursday to Sunday and online. We ship to eleven Western states; orders in by Monday night are baked and shipped that week, with free shipping over $50.
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