Maple-Glazed Cranberry Brie and Pecan Crostini

The creamy, melted Brie provides a luxurious base for the tart cranberry sauce and crunchy toasted pecans. A delicate drizzle of maple syrup adds a touch of sweetness, creating a perfect balance of sweet, savory, and nutty flavors. This appetizer is a festive and comforting bite, ideal for a winter 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-Pinch of sea salt
1/4 cup pecans, roughly chopped
tablespoon maple syrup
Pinch of sea salt

Method

Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and arrange them 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 dollop of cranberry sauce onto the melted Brie on each crostini.
Sprinkle the chopped pecans over the cranberry sauce.
Drizzle a small amount of maple syrup over the top of each crostini and serve immediately.

Chef's Tip & Pairing

For an extra layer of flavor, toast the pecans in a dry skillet for a few minutes before chopping. This crostini pairs beautifully with a crisp, slightly off-dry Riesling or a light-bodied, fruit-forward Pinot Noir.

From the Tini Crostini Collection