Cranberry and Brie Crostini
Cranberry and Brie Crostini with tangy cranberry chutney, creamy melted Brie, and crunchy pecans creates a delightful balance of sweet, tart, and savory flavors. The orange zest and rosemary add aromatic touches.
Ingredients
- 1 baguette, approx. 12 ounces
- 5 –6 ounces Brie
- 2 tablespoons olive oil
- 1/2 cup cranberry juice cocktail
- 1/3 cup apple cider vinegar
- 1 12-ounce package fresh cranberries
- 3/4 cup brown sugar
- 1 finely diced apple
- 1/2 cup golden raisins
- Zest of one orange
- 1/2 teaspoon ground cinnamon, more to taste
- 1/4 cup chopped pecans
- Optional: Rosemary sprig or Extra orange zest
Instructions
- In a saucepan, combine all chutney ingredients except chopped pecans.
- Stir and bring to a boil over medium-high heat, stirring occasionally.
- Once cranberries pop, reduce heat to low.
- Cook for 15 mins or until thickened.
- Transfer chutney to a bowl and chill until cooled.
- Preheat oven to 375°F.
- Slice baguette diagonally into 1/2 to 3/4 inch slices, discarding ends.
- Arrange slices on parchment-lined baking sheet.
- Brush slices generously with olive oil.
- Place a piece of Brie on each slice of bread.
- Bake for 5–7 mins or until Brie begins to melt.
- Remove crostini from oven.
- Top each slice with chutney, chopped pecans, orange zest, and rosemary sprig if desired.
- Serve immediately.