Cranberry Brie & Rosemary Holiday Crostini

A perfect blend of sweet, tart, and creamy, this crostini captures the essence of the holiday season. The melted Brie and bright cranberry sauce are beautifully balanced by the aromatic crunch of toasted pecans and fresh rosemary. It's an elegant and easy appetizer to serve at any festive gathering.

Cheese & Dairy

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil
oz wheel of Brie cheese, rind removed and sliced
1/4 cup whole cranberry sauce (homemade or high
quality canned)
tablespoons chopped pecans, toasted
teaspoon fresh rosemary, finely chopped
Pinch of sea salt

Method

Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and arrange on a baking sheet. Toast for 5 minutes
minutes until lightly golden and crisp.
Remove the crostini from the oven and top each slice with a piece of Brie cheese. Return to the oven for 2 minutes
minutes, or until the Brie is just melted and gooey.
Spoon a small amount of cranberry sauce over the melted Brie. Sprinkle with toasted pecans, chopped fresh rosemary, and a tiny pinch of sea salt.
Serve immediately while the cheese is still warm and soft.

Chef's Tip & Pairing

For an extra layer of flavor, mix a tiny drizzle of maple syrup into the cranberry sauce before topping the crostini. Pair this appetizer with a crisp, dry Prosecco or a light-bodied Pinot Noir.

From the Tini Crostini Collection