Pin it I was arranging a holiday spread when my neighbor knocked with a jar of her homemade cranberry sauce, still warm. She suggested pairing it with the Brie I'd just bought, and within twenty minutes, these crostini were gone. The balance of creamy, tangy, and crisp felt like something I'd been making for years, even though it was completely improvised. Now I make them every December, and guests always ask if I followed a secret family recipe.
The first time I served these at a dinner party, someone grabbed three at once and whispered that they were skipping the main course. I laughed, but by the end of the night, the platter was empty and two people had texted asking for the recipe. It reminded me that the best dishes are the ones people remember long after the evening ends.
Ingredients
- French baguette: Choose a day old loaf for sturdier slices that toast evenly without becoming too hard or crumbly.
- Olive oil: Brushing both sides ensures a golden crunch that holds up under the toppings without getting soggy.
- Brie cheese: Let it sit at room temperature for ten minutes before slicing so it spreads smoothly and melts faster in the oven.
- Cranberry sauce: Homemade gives you control over sweetness, but a good quality store bought version works beautifully when time is short.
- Fresh rosemary or thyme: A small amount adds an earthy note that balances the richness of the cheese and the brightness of the cranberries.
- Toasted pecans or walnuts: These add a satisfying crunch and a subtle nutty depth that makes each bite more interesting.
- Microgreens or arugula: A handful scattered on top brings a peppery freshness and a pop of color that makes the platter feel alive.
Instructions
- Toast the baguette:
- Preheat your oven to 400°F and arrange the sliced baguette on a baking sheet, brushing both sides lightly with olive oil. Bake for 6 to 8 minutes, flipping halfway through, until the edges turn golden and the bread feels crisp when you tap it.
- Warm the Brie:
- Place a thin slice of Brie on each toasted round and return the tray to the oven for 2 to 3 minutes. You want the cheese soft and slightly shiny, not fully melted into a puddle.
- Add the cranberry sauce:
- Spoon 1 to 2 teaspoons of cranberry sauce onto each crostini, spreading it gently so it covers the Brie without sliding off. The tartness should peek through in every bite.
- Garnish and serve:
- Sprinkle fresh rosemary or thyme over the top, then add a few toasted nuts and a pinch of microgreens if you have them. Serve warm or at room temperature, depending on when your guests arrive.
Pin it One year, I made these for a quiet dinner with close friends, and we ended up sitting around the kitchen island talking until midnight. The crostini were long gone, but the warmth of that evening stayed with me. Food like this has a way of turning a simple gathering into something you want to hold onto.
Making It Your Own
I once swapped the Brie for a tangy goat cheese when I had some leftover from another recipe, and the sharper flavor worked beautifully with the cranberries. You could also try camembert for a slightly earthier taste, or even a mild blue cheese if you want something bolder. The base recipe is forgiving enough to let you play with whatever cheese you love.
Pairing and Serving
These crostini shine alongside a glass of sparkling wine or a dry rosé, which cuts through the richness and highlights the tartness of the cranberries. I also like to arrange them on a wooden board with a few clusters of grapes and some honeycomb for a casual, festive look. Serving them warm from the oven is ideal, but they hold up well at room temperature if you need to prep ahead.
Storage and Prep Ahead
You can toast the baguette slices a day in advance and store them in an airtight container so they stay crisp. The cranberry sauce also keeps well in the fridge for up to a week, which means you can assemble everything in minutes when guests arrive. I usually slice the Brie and chop the herbs ahead of time, then just pop the tray in the oven right before serving.
- Store leftover cranberry sauce in a sealed jar and use it on toast or stirred into yogurt the next morning.
- If you have extra toasted baguette, turn it into croutons for salads or soups instead of letting it go to waste.
- Assembled crostini can sit at room temperature for about an hour, but they lose their crispness if left out much longer.
Pin it These crostini have become my go to whenever I want something impressive without the stress. They remind me that the best holiday moments often come from the simplest ideas, shared with the people who matter most.
Recipe FAQs
- → What type of bread works best for crostini?
A thinly sliced French baguette is ideal as it crisps well and provides a sturdy base for toppings.
- → Can I substitute Brie cheese with another cheese?
Yes, soft cheeses like camembert or goat cheese can be used for a similar creamy texture.
- → How do I achieve the perfect cranberry sauce consistency?
Simmer fresh cranberries with sugar and orange juice until thickened and gelatinous for the right texture.
- → Can I prepare crostini ahead of time?
Yes, you can toast the bread and prepare toppings in advance, then assemble just before serving to keep crispness.
- → What garnishes complement this appetizer?
Toasted pecans, walnuts, fresh microgreens, or arugula add texture and a fresh finish to the crostini.
- → What drinks pair well with these crostini?
Sparkling wines or dry rosé complement the creamy and tangy flavors beautifully.