1. Preheat oven to 375°F (190°C). Slice French bread into thin slices. Brush both sides with olive oil. Arrange on a baking sheet.

2. Bake for 8 minutes, then flip. Top each slice with a piece of brie. Bake for an additional 3-4 minutes until the brie starts to melt.

3. For the chutney, heat butter in a pan over medium heat. Add shallot and cook for 3 minutes. Stir in ginger, cardamom, salt, and clove. Continue to sauté until shallots are soft, about 2-3 minutes.

4. Add diced apples, thyme, brown sugar, and apple cider vinegar to the pan. Sauté for 10 minutes until apples are soft but not mushy, and the liquid has evaporated. Adjust seasoning to taste with salt and pepper.

5. Top each baked brie crostini with a generous spoonful of chutney. Garnish with additional fresh thyme leaves if desired. Serve immediately.

Notes:

– Freeze the brie for 20 minutes before slicing to make it easier to cut cleanly.
– Toast bread ahead and store in an airtight container. Apples can be prepared 48 hours in advance and reheated gently before serving.

Enjoy this elegant appetizer perfect for any gathering