Pin it I was arranging appetizers on a platter when my sister walked into the kitchen and stopped mid-sentence. The smell of warm Brie and tart cranberries had filled the room, and she immediately reached for one of these crostini before I could even plate them. That's when I knew this recipe was a keeper. It's become my go-to whenever I need something that looks impressive but doesn't chain me to the stove while guests arrive.
Last December, I made a double batch for a neighborhood gathering and watched them disappear in minutes. A friend who claimed she didn't like Brie came back for three more, saying the cranberry sauce changed everything. I've learned that this simple combination has a way of converting people, maybe because it tastes like the holidays without trying too hard.
Ingredients
- French baguette: Choose a day-old loaf if you can, it slices cleaner and toasts up extra crisp without turning too hard.
- Olive oil: Brushing both sides ensures even browning and prevents the bread from drying out in the oven.
- Brie cheese: Let it sit at room temperature for about 20 minutes before slicing, it spreads more easily and melts just right.
- Cranberry sauce: Homemade gives you control over sweetness, but a good quality jar works beautifully when time is tight.
- Fresh rosemary or thyme: A small amount adds an earthy note that keeps the sweetness from overwhelming the palate.
- Toasted pecans or walnuts: These add a gentle crunch and a hint of richness that makes each bite feel more complete.
Instructions
- Toast the Baguette:
- Preheat your oven to 400°F and arrange the baguette slices on a baking sheet, brushing both sides lightly with olive oil. Bake for 6 to 8 minutes, flipping halfway through, until they turn golden and smell faintly nutty.
- Warm the Brie:
- Place a thin slice of Brie on each toasted round and return the tray to the oven for just 2 to 3 minutes. You want the cheese soft and slightly melty, not pooling off the edges.
- Add the Cranberry Sauce:
- Spoon about 1 to 2 teaspoons of cranberry sauce over the Brie on each crostini, letting the deep red contrast with the pale cheese. The tartness cuts through the richness in a way that feels almost bright.
- Finish and Garnish:
- Sprinkle with chopped rosemary or thyme if you like a hint of herbal fragrance, then top with toasted nuts and a few microgreens for color. Serve them warm or let them cool to room temperature, they're good either way.
Pin it There's a moment at every gathering when someone picks up a crostini, takes a bite, and their expression shifts from polite interest to genuine surprise. That quiet little victory never gets old, and it reminds me why I keep making these every year.
Make It Your Own
I've swapped Brie for camembert when I wanted something a bit earthier, and once used goat cheese because that's what I had on hand. Both worked beautifully, proving this recipe is more forgiving than it looks. If you're feeling adventurous, a drizzle of honey over the cranberry sauce adds a floral sweetness that plays well with the herbs.
Timing and Storage
You can toast the baguette slices up to a day ahead and store them in an airtight container, which saves precious minutes when you're juggling multiple dishes. I assemble the crostini about 30 minutes before guests arrive, giving the Brie just enough time to warm without losing its shape. Leftovers rarely happen, but if they do, they hold up surprisingly well for a few hours at room temperature.
Pairing and Serving
These crostini shine alongside a chilled glass of sparkling wine or a dry rosé, the bubbles cut through the richness and refresh your palate between bites. I've also served them with a light salad as a first course, and they work just as well on a grazing board surrounded by olives and cured meats.
- Arrange them on a wooden board or white platter to let the cranberry red stand out.
- Keep a small bowl of extra cranberry sauce nearby for anyone who wants a little more tang.
- Warn guests they might be warm, especially if you're serving them straight from the oven.
Pin it Every time I make these, I'm reminded that some of the best recipes are the ones that don't demand perfection, just a little care and good ingredients. I hope they become part of your holiday traditions the way they've become part of mine.