YIELD: Makes 16 bites


2 cups – white whole wheat flour

1/4 tsp. – active dry yeast

3/4 tsp. – salt

1 cup – water

1/2 cup – honey, divided

1 cup – raspberries

8 oz. – brie, cut into 32 pieces


To make the honey whole wheat baguettes: Stir together the flour, yeast, salt, 1 cup water, and 1 1/2 T of honey in a large bowl. The dough will be a bit wet and sticky.

Cover the bowl with plastic wrap and let it rise for 12 to 18 hours at room temperature. The surface will have a few bubbles on it when the dough is done rising. A rise time anywhere between 12 and 18 hours will work fine as long as it’s at a comfortable room temperature of 68 to 72°F.

After the dough rises, flour a work surface and quickly form two evenly-sized baguettes with the dough. They should be about 2 inches wide by 8 inches long. Place the baguettes on a floured dish towel that isn’t fuzzy and cover with a second similar dish towel. Let the dough rise for about 2 hours at room temperature.

Preheat the oven to 450°F and place a large baking dish in the oven while it preheats (e.g. large cast-iron skillet or ceramic dish). You may need two baking dishes to accommodate the loaves. Bake the bread in the baking dish for 25 to 30 minutes on the center oven rack. The bread is done when it is nicely browned and it sounds hollow when you tap it. Cool on a wire rack, and then slice each loaf into 16 pieces.

To make the raspberry topping: Place the raspberries in a small saucepan with 2 T of honey and 2 T of water. Cover and cook over low heat for 5 minutes. Uncover and continue to simmer gently for 10 minutes to cook off the liquid and thicken the mixture. It will take on the texture of jam as it cools.

To assemble the appetizer: Place the baguette slices on a baking sheet and lightly toast them under the broiler for a minute or two. Remove from the oven.

Add about 1/2 tsp. of honey to each crostini and top with a piece of brie. Return the baking sheet to the oven and broil for another minute. Watch them carefully. You want the brie to get warm and soften a bit more, but don’t let it turn brown or get so soft that it oozes off the crostini.

Remove the baking sheet from the oven and add 1/4 tsp. of raspberry topping to the top of each piece of brie.

Serve warm.

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