Recipes

Welcome to day # 17 of 22 Days of Thanksgiving Recipes with a Healthy Twist. Now, before any healthy nuts get all bent out of shape for the Bruschetta and brie ingredients not being part of the vegan and clean diet, hear me out. It’s unlikely you’ll have an all raw, vegan Thanksgiving and if you are, please email me an invite, that would be spectacular! However, carnivores tend to be a bit on the weary side for any Thanksgiving meal that doesn’t contain meat, so why not offer a little easy appetizer that will satisfy all guests this Holiday? You can also substitute the brushetta with a vegan bread of choice and the brie with a cashew cheese.

The Source: Craving Chronicles

What you need:

1 baguette, cut into thin slices
6 to 8 ounces brie
1 to 2 fresh apples, thinly sliced
1/4 to 1/2 cup toasted* or cinnamon sugared pecans, finely chopped
honey, for drizzling

Get to it:

Preheat oven to 425°F.

Lightly spray or brush baguette slices with olive oil and place in a single layer on a baking sheet. Toast for about 5 minutes or until light browned, flipping once about halfway through.

Remove baguette slices from oven. Top each with a generous slice of brie and continue baking until brie melts. (It just takes a few minutes, so keep a close eye on it!)

Top with thin apple slices and chopped pecans. Drizzle with honey. Devour immediately.

*Note: To toast pecans, preheat oven to 350°F. Toss nuts in melted butter or earth balance (totally optional!). Lay pecans in a single layer on a baking sheet and bake until fragrant, about 5 minutes. Keep an eye on them because they burn quickly!

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