Tangy yet sweet cranberries top creamy brie for a crostini that is perfect for any fall get together.
After our trip to Mirbeau and Mayflower Cranberry Farm, we came home with a whole bunch of cranberries. Like a few pounds worth I mean ;). Cranberry sauce has always been my favorite part of Thanksgiving dinner (minus dessert of course) so I definitely wasn’t complaining when we got to bring them home.
With all the cranberries at home I started thinking about different ways I could make them beyond the traditional cranberry sauce. Crostini are a favorite appetizer of mine- I mean who doesn’t like toasted bread with some cheese and other deliciousness on top?- so making a cranberry crostini seemed like a great idea. The tart and sweet side of the cranberries paired very nicely with a soft brie. Crostini are also ideal for parties because they come together quickly or can be prepared in advance with assembly done right before guests arrive. Just another reason why I love them 🙂 If you are looking for a new recipe for your next fall gathering or Thanksgiving, look no further- my Cranberry and Brie Crostini should be added to your menu!
- 1 and 1/2 cups fresh cranberries
- Two tablespoons balsamic vinegar
- 1/3 of a cup granulated sugar
- Six ounces brie
- One baguette
- Olive oil
- Pepitas to garnish
Preheat oven to 400 Degrees F.
In a small mixing bowl, combine rinsed cranberries, balsamic vinegar and sugar.
Pour cranberry mixture into a glass baking dish (tip: line with parchment paper to minimize mess!)
Place cranberries into oven and cook for 10 to 15 minutes until cranberries are soft and bursting.
While cranberries are cooking, slice baguette.
Place baguette slices onto cookie sheet and drizzle with olive oil.
Place into oven and toast for approximately 8 minutes or until golden brown.
When ready to prepare crostini, slice brie.
Place slice of brie on toasted baguette slice.
Top with spoonful of cranberries and garnish with pepitas.
Get ready to enjoy a delicious fall-inspired crostini with family and friends!