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Festive Crostini with Cranberry Compote and Brie

A delicious and festive appetizer recipe for your next holiday party!

Course Appetizer, Snack


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


  1. 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.

  2. Bake for 8-10 minutes until lightly browned, turning halfway through. Set aside to cool.

  3. Optional- for garlic crostini, rub the cut side of garlic over the top of each toast immediately after removing from oven.

  4. Meanwhile, in a medium-sized mixing bowl, add cranberries, balsamic vinegar, lemon juice, lemon zest, sugar, honey, rosemary and thyme. Stir until combined.

  5. 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.

  6. To assemble each crostino, add a thin slice of brie topped with a teaspoon or so of cranberry compote. 

  7. Optional- garnish with a sprig of fresh thyme or rosemary for a festive look.