Crimson Cranberry & Creamy Brie Crostini

This festive appetizer perfectly balances the tartness of a quick cranberry-orange compote with the salty richness of prosciutto and the buttery melt of warm Brie cheese. Served on a crisp slice of toasted baguette, it delivers a complex, satisfying bite that is ideal for holiday entertaining.

Cheese & Dairy

Ingredients

small baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil
ounces Brie cheese, rind removed and sliced into small pieces
slices prosciutto, thinly sliced and torn into small pieces
1/2 cup fresh or frozen cranberries
tablespoons orange juice
tablespoon granulated sugar
1/2 teaspoon orange zest
Pinch of black pepper

Method

Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 5 minutes
minutes until lightly golden and crisp.
While the bread toasts, prepare the compote: Combine cranberries, orange juice, and sugar in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens slightly (about 5 minutes). Stir in the orange zest and a pinch of black pepper, then set aside to cool.
Place a slice of Brie onto each toasted baguette round. Top the cheese with a small piece of torn prosciutto.
Return the crostini to the oven and bake for 3 minutes
minutes, or until the Brie is soft and just beginning to melt.
Spoon a small amount of the cranberry
orange compote over the melted Brie and prosciutto just before serving.

Chef's Tip & Pairing

For a perfect wine pairing, serve this crostini with a light-bodied, slightly chilled Pinot Noir, as its earthy notes and bright acidity will complement the rich cheese and tart cranberries.

From the Tini Crostini Collection