Last Updated on November 25, 2020 by Slow The Cook Down
This easy and quick to make brie cranberry crostini is perfect for Thanksgiving, Christmas and throughout the holiday season. Baguette slices are toasted with a garlic rosemary oil before being topped with creamy brie and tangy and sweet homemade cranberry sauce. A deliciously simple vegetarian appetizer.
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Brie and cranberry are a classic pairing for a reason, and these crostini and hands down delicious!
As we head into the holiday season, my mind turns to party food, in fact it’s a bit of a tradition for us that our main diet in the lead up to Christmas consists of finger food appetizers!
Super easy to make and you can make the elements ahead of time for a tasty appetizer that everyone will love. These also make for a great New Years Eve appetizer if you have leftover cranberry sauce from Christmas. Serve alongside a glass of bubbles!
Be sure to check out my Crostini Canapés with Goats Cheese & Roasted Peppers!
Ingredients Notes
- Oil: For brushing the baguette. I made and infused oil with garlic and rosemary to add some extra flavor. It’s best to use olive oil, but you can use canola or vegetable if that’s what you have.
- Cranberry Sauce: You can use store bought cranberry sauce if that’s what you have, but it’s super quick and easy to make your own. I used brown sugar cranberry sauce for this recipe and my port and orange sauce would work really well too.
- Brie: If you can, use a triple creamed brie which is super creamy to help balance out the tartness of the cranberry sauce.
How to make brie cranberry crostini
Be sure to scroll down for the full recipe!
- Heat the garlic and rosemary in the oil and set to one side (photo 1).
- Brush the baguette slices with the infused oil and bake (photo 2).
- Top with brie and cranberry sauce to serve (photo 3).
Frequently Asked Questions
Although it’s best that these brie cranberry crostini are built just before serving, so that the toasts don’t get soggy with the cranberry sauce, you can make the elements ahead of time.
Homemade cranberry sauce will keep in the fridge for up to a week and the baguette slices can be toasted and stored in an airtight container for 3 to 4 days at room temperature. You can also make the oil a few days ahead of time and let it develop for a stronger flavor.
I like to oven bake my crostini, but you can gently fry them in a skillet on the stovetop if you prefer. Rather than brushing the crostini with the oil, place a couple of tablespoons of it into a skillet on a medium-high heat, once hot, fry the crostini on each side for a couple of minutes until crispy.
A white baguette is the best option for crostini, but any long crusty bread will work well. It doesn’t have to be a fresh loaf as we are toasting it to remove the moisture, so if it’s been sitting for a couple of days, that’s totally fine.
Recipe Notes and Tips
- Slice the baguette as thinly. Use a good bread knife for this.
- Cut the baguette slices on the diagonal.
- Don’t go crazy on the toppings. These are finger food, so they should be easy to eat without getting in a mess!
More Appetizer Recipes
- Salmon and Caviar Appetiser
- Mexican Tortilla Pinwheels
- Deep Fried Dill Pickles (Frickles)
- Vegetarian Stuffed Baked Mushrooms
More Cranberry Recipes
- Cranberry Chicken Breasts
- Baked Cranberry and Orange Cheesecake
- Sautéed Brussels Sprouts with Cranberries and Lemon
- Brown Rice Salad with Feta and Cranberries
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Brie and Cranberry Crostini Appetizer
Ingredients
- ⅓ cup olive oil
- 1 clove garlic
- 1 sprig thyme
- ½ large baguette (or 1 small)
- 7 ounces brie
- 12 tablespoons cranberry sauce (3/4 cup)
Instructions
- Peel and lightly crush the garlic, so that it's in one pice still.
- Add the oil to a pan with the garlic and thyme, heat on a low heat for 5 minutes so that it warms and the aromas start to release. Take off of the heat and let sit.
- Preheat the oven to 360F / 180c.
- Slice the baguette thinly on a diagonal.
- Place the sliced baguette on a baking sheet and brush both sides with the garlic and rosemary oil.
- Place in the preheated oven for about 5 minutes until crispy, but not burnt, on both sides.
- Top each slice with brie and a tablespoon of cranberry sauce.
Notes
- Slice the baguette as thinly. Use a good bread knife for this.
- Cut the baguette slices on the diagonal.
- Don’t go crazy on the toppings. These are finger food, so they should be easy to eat without getting in a mess!
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