Supremely creamy melted Ermitage Brie meets crisp apple, roasty toasty walnuts, and crunchy baguette — and textures collide under a lovely drizzle of honey and thyme.

This crostini is perfect for early fall, the peak of the apple season. You could use any apple, but SweeTango is our favorite for this recipe — the sweet, punchy flavors it’s named for are fantastic with the mildly earthy, double-crème Ermitage Brie.

Speaking of pairings, our tip: With its slightly sweet tropical fruits and layers of sweet butter and toast, Gelson’s Chardonnay makes a very pleasing companion for the crostini.