Festive Holiday Cranberry Brie (Print version)

Creamy Brie with tangy cranberry and toasted baguette for an elegant holiday starter.

# What you'll need:

→ Crostini

01 - 1 French baguette, sliced into 16 thin rounds
02 - 2 tablespoons olive oil

→ Toppings

03 - 7 ounces Brie cheese, sliced
04 - 1 cup cranberry sauce (homemade or store-bought)
05 - 2 tablespoons chopped fresh rosemary or thyme (optional)

→ Garnish (optional)

06 - 2 tablespoons chopped toasted pecans or walnuts
07 - Fresh microgreens or arugula

# Directions:

01 - Preheat oven to 400°F. Arrange baguette slices on a baking sheet and brush both sides lightly with olive oil.
02 - Bake for 6 to 8 minutes, flipping slices halfway through, until golden and crisp. Remove from oven and allow to cool slightly.
03 - Place a slice of Brie on each toasted baguette round and return to oven for 2 to 3 minutes, until Brie softens without melting completely.
04 - Spoon 1 to 2 teaspoons of cranberry sauce over the Brie on each crostini.
05 - Sprinkle chopped rosemary or thyme over crostini if using.
06 - Top with toasted pecans or walnuts and fresh microgreens or arugula as desired. Serve warm or at room temperature.

# Expert Tips:

01 -
  • It comes together in under half an hour, leaving you free to enjoy your own party instead of hiding in the kitchen.
  • The balance of creamy, tangy, and crisp textures makes every bite feel special without being fussy.
  • You can prep the toasts ahead and assemble them right before serving, so they stay perfectly crunchy.
02 -
  • Don't skip flipping the baguette slices halfway through toasting, uneven browning makes some bites too soft and others overly crunchy.
  • Pull the Brie from the oven as soon as it softens, leaving it in too long turns it into a runny mess that slides right off the bread.
03 -
  • Use a serrated knife to slice the baguette, it prevents the bread from tearing and gives you cleaner, more uniform rounds.
  • If your cranberry sauce is too thick, thin it with a teaspoon of orange juice or water so it spreads more easily over the Brie.
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