I stumbled upon the idea for these brie brûlé toasts while scrolling through Instagram, and I immediately wanted to put my own spin on it. A crusty slice of bread, a few peach slices, and the best part: a piece of brie with a caramelized sugar crust, torched like a crème brûlée. Seriously, it’s delicous!
A Quick Note Before You Start
I first made these one summer for an appetizer and they were an instant hit! It’s the kind of quick and easy recipe that looks way fancier than it actually is.
You can prep everything ahead of time and just torch the brie at the last minute. In colder months, try swapping the peaches for caramelized apples, so good as well!
Brie burned toast with peaches
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Crunchy toasts, sweet ripe peaches, and a slice of brie with a caramelized sugar top. A quick and elegant appetizer, perfect for summer parties.
Print Recipe
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Slice the baguette into ½-inch (1.5 cm) rounds. Arrange on a baking sheet, drizzle with olive oil, and bake at 350°F (180°C) for 10 minutes or until golden and crisp. (You can do this step the day before.)
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Once cooled, spread a little cream cheese on each toast. Add 2–3 thin peach or nectarine slices.
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Pour the sugar into a small dish. Press one side of each brie slice into the sugar, then place it sugar-side-up on the toast.
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Use a kitchen torch to caramelize the top of the brie, just like a crème brûlée. You want a thin caramel crust without completely melting the cheese.
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Serve right away, garnished with fresh thyme leaves if you like.
Freezing: Not recommended. This is a fresh, made-to-serve recipe.
Calories: 88kcal | Carbohydrates: 8g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 155mg | Potassium: 51mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
Variation Ideas
This recipe is super flexible depending on the season or what’s in your fridge. Here are a few ideas:
- Fall-Winter Version: Swap the peaches for apple slices caramelized with butter and a pinch of cinnamon. Great for the holidays!
- Figs: Use fresh figs instead of peaches when they’re in season, one of my favorite variations.
- Try Other Cheeses: Camembert, reblochonor a creamy blue like gorgonzola all work beautifully. Want to go bold? Goat cheese is also a great match.
FAQ
You can prep the bread, spread, and fruit in advance—but brûlée the brie right before serving to keep that crackly sugar crust.
Use the broiler on high for 1–2 minutes. It won’t give you quite the same effect as a torch, but the cheese will brown nicely and still taste great.
Not really. The contrast of warm brie and crunchy toast with cool, fresh fruit is what makes this recipe so good.