A little honey. A warm slice of Camembert. A bright orange finish.

Apple softens beneath the cheese while the baguette edges turn crisp. Bring the tray to the table warm, when every bite has that lovely contrast: delicate crunch, buttery cheese and a little sweetness.

This recipe comes from Odell Brewing’s 2011 beer dinner. Taproom colleague Ryan cooked for the brewery team and shared his recipes afterward. His apple bruschetta specifically called for MouCo Camembert, with Myrcenary Double IPA poured alongside. Two Fort Collins favorites, together on one table.

Recipe from Odell Brewing’s published instructions. Batch quantities, yield and final baking time below supplied by MouCo.

🧂 Ingredients

Makes 12 pieces; serves 4–6 as an appetizer
Prep: about 10 minutes · Oven time: about 10–13 minutes
Total: about 25 minutes, allowing the oven to heat while you prep

• • 12 small diagonal baguette slices, ½ inch (1.3 cm) thick
  • 1 medium Golden Delicious apple, cored and sliced ⅛ inch (2–3 mm) thick
  • 1 wheel MouCo Camembert, 4.4 oz (125 g), chilled
  • 1 tablespoon (21 g) honey
  • 1 small orange: use 1 teaspoon (5 ml) juice for the glaze and finely grated zest to finish

👣 Instructions

1. 1. Set up the tray. Heat the oven to 350°F (175°C). Line two baking sheets with parchment. Unwrap the Camembert, leave its edible rind on and cut into ¼-inch (6 mm) slices. Divide into 12 portions.
   2. Glaze the apple. Mix the honey with the orange juice. Arrange the apple on one tray, brush lightly with the glaze and bake for 3–4 minutes.
   3. Warm the bread. Arrange the baguette on the second tray and bake for about 3 minutes.
   4. Layer and soften. Divide the apple among the toasts, then add the cheese. Bake for another 4–6 minutes, until the Camembert relaxes and begins to melt. Very ripe cheese may be ready sooner.
   5. Finish bright. Add a small pinch of orange zest to each piece and serve warm.

🎯 Notes & Pairings

• • Let the cheese lead. Use just enough glaze to give the apple a sheen. A heavy drizzle can overwhelm a small toast.
  • Keep the slices thin. The short oven time warms and softens the apple while leaving a little bite. Thick wedges need longer.
  • Choose your Camembert. A mid-aged wheel is easy to slice neatly. An older wheel will soften faster and spread more generously.
  • Serve in small rounds. These are most enjoyable warm. For a longer gathering, assemble half the tray at a time and bake the second batch as the first disappears.
  • At the table. Odell’s original pairing was Myrcenary Double IPA. For an alcohol-free glass, try sparkling water with a splash of apple juice and a twist of orange.

A Fort Collins story worth sharing

Odell Brewing began in 1989, founded by Doug Odell, his wife Wynne and his sister Corkie. Their first brewery occupied a 1915 grain elevator a few blocks from today’s Fort Collins brewery. Long before this bruschetta reached our cookbook, the brewery team was gathering around local food and good beer. We like being part of that story.

Recipe credit: Odell Brewing’s “We Love Beer & Food” post, November 30, 2011.

Visit Odell Brewing  |  Read the original recipe  |  Explore the brewery’s history

Hero artwork: an AI-assisted geometric illustration in MouCo label colors, based on a supplied photograph of Odell Brewing’s Fort Collins brewery.