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Festive Crostini with Cranberry Compote and Brie

Wood Serving Board with Cranberry and Brie Crostini, Plus Jar of Cranberry Compote
Looking for an easy holiday appetizer? This festive crostini with cranberry compote and brie is pretty to look at and equally as delicious! Perfect for Christmas parties!
Total Time 30 minutes
Serving Size 12

Ingredients

  • 1 French baguette
  • 2 tablespoons olive oil
  • 2 tablespoons melted butter
  • 1 clove garlic, halved (optional)
  • 2 cups cranberries, fresh or frozen (thaw if frozen)
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon lemon juice, freshly squeezed
  • ½ teaspooon lemon zest
  • ½ cup granulated sugar
  • ¼ cup honey
  • 1 teaspoon fresh rosemary, finely chopped
  • ½ teaspoon fresh thyme, finely chopped
  • 1 small round (250-350 g) brie (double or triple creamed)

Instructions

  • Heat oven to 425° F. Slice baguette into ½ inch rounds. Mix olive oil and butter, and lightly brush each side of bread. Place on a lined baking sheet.
  • Bake for 8-10 minutes until lightly browned, turning halfway through. Set aside to cool.
  • Optional- for garlic crostini, rub the cut side of garlic over the top of each toast immediately after removing from oven.
  • Meanwhile, in a medium-sized mixing bowl, add cranberries, balsamic vinegar, lemon juice, lemon zest, sugar, honey, rosemary and thyme. Stir until combined.
  • Pour mixture into a shallow oven-proof dish, spread into a single layer, and bake for 15-20 minutes until cranberries burst open and liquid is syrupy (carefully shake pan back and forth halfway through to turn cranberries). Allow to cool.
  • To assemble each crostino, add a thin slice of brie topped with a teaspoon or so of cranberry compote. 
  • Optional- garnish with a sprig of fresh thyme or rosemary for a festive look.

Notes

  • Store crostini in an airtight container or bag up to one week at room temperature.
  • Store compote in an airtight container up to two weeks in the refrigerator.