Cranberry Brie Crostini Recipe

If you’re looking for a delicious, show-stopping appetizer that’s incredibly easy to throw together, you’re in for a treat with my Cranberry Brie Crostini Recipe. I absolutely love how the sweet-tart cranberry chutney pairs with the creamy, melty Brie on crisp crostini—it’s like a little bite of festive magic. Whether you’re entertaining guests or just want to jazz up your snack game, you’ll find this recipe both impressive and totally doable. Let’s dive in so you can whip up these irresistible bites ASAP.

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Ingredients You’ll Need

The magic of this Cranberry Brie Crostini Recipe really starts with fresh, quality ingredients. Each element plays its part to create that perfect sweet-savory balance, so picking ripe apples and a creamy Brie will really elevate your crostini game.

• Baguette: A sturdy but airy loaf is perfect for crisp crostini—go for a fresh bakery baguette if you can.
• Brie: Choose a creamy Brie that melts beautifully; I love when it’s rich but not overly pungent.
• Olive oil: Use good-quality extra virgin olive oil for brushing the bread; it adds depth and helps the bread crisp up nicely.
• Cranberry juice cocktail: Gives a sweet and tart base for the chutney—don’t substitute with 100% juice or it’ll change the flavor balance.
• Apple cider vinegar: Essential for bright acidity in the chutney that cuts through the sweetness.
• Fresh cranberries: The star of the chutney salad, adding that fresh punch and pop.
• Brown sugar: Balances the tartness of cranberries and vinegar perfectly, giving a caramelized sweetness.
• Apple: Adds a subtle sweetness and texture; a crisp variety like Honeycrisp is my go-to.
• Golden raisins: For chewy bursts of sweetness and depth.
• Orange zest: That fresh citrus aroma really brightens the chutney, trust me on this.
• Cinnamon: Just a dash for warmth; you can adjust it depending on your spice love level.
• Chopped pecans: Added at the end for crunch and a nutty flavor that pairs amazingly with Brie.
• Rosemary sprig (optional): A small hint of this herb on top adds a beautiful aroma and elevates presentation.

Variations

This Cranberry Brie Crostini Recipe is super flexible, and I love playing around with different add-ons depending on the occasion or what’s in my kitchen. Feel free to make it your own!

• Add fresh herbs: I’ve tossed on some thyme or a bit of chopped sage before for an herbal twist that feels so autumnal.
• Try different nuts: Walnuts or sliced almonds are great alternatives to pecans if you want to mix up the texture and flavor.
• Use a different cheese: Camembert works just as well if you prefer a slightly gamier flavor; goat cheese is another soft option but changes the profile.
• Make it vegan: Use a dairy-free Brie alternative and substitute the honey in chutney for maple syrup—still fantastic!

How to Make Cranberry Brie Crostini Recipe

Step 1: Whip up the luscious cranberry chutney

Start by combining cranberry juice cocktail, apple cider vinegar, fresh cranberries, brown sugar, diced apple, golden raisins, orange zest, and a dash of cinnamon in a saucepan. Stir it gently over medium-high heat until it reaches a boil and you hear those cranberries start to pop—this is oddly satisfying, by the way. Reduce the heat to low and let it simmer for about 15 minutes until the mixture thickens into a jammy chutney. Trust me, this slow simmer develops loads of flavor. Once done, transfer to a bowl and chill until cool—this chutney gets better with time, so I like making it a day or two ahead when I have the chance.

Step 2: Prep your crostini like a pro

Preheat your oven to 375°F. Slice the baguette on a diagonal about ½ to ¾ inch thick—angled slices not only look prettier but also give more surface area for toppings. Arrange the slices on a parchment-lined baking sheet. Brush each piece evenly with olive oil; this helps them toast up crisp and golden. For extra crunch, make sure the oil covers every edge.

Step 3: Melt your Brie to creamy perfection

Place a slice of Brie on each crostini. I usually rip the Brie into manageable pieces if it’s too large or slice it thin so it melts quickly and evenly. Bake for approximately 5 to 7 minutes, keeping a close eye—you want the Brie to be gooey and just starting to melt, not completely puddled or overcooked. This is the best part and pretty satisfying to watch unfold!

Step 4: Finish with chutney and crunch

As soon as you take the crostini out of the oven, spoon a generous dollop of your chilled cranberry chutney on top. Then sprinkle with chopped pecans, extra orange zest, and a little rosemary sprig if you have it handy. These finishing touches boost the flavor and add gorgeous color that make these crostini pop on any platter. Serve immediately while the Brie is still warm and melty.

How to Serve Cranberry Brie Crostini Recipe

Garnishes

If I’m serving these for a gathering, I love adding a fresh rosemary sprig for aroma and a sprinkle of extra orange zest for a bright pop of color and citrus zing. It makes the crostini look fancy and tastes fantastic with the Brie and chutney. Sometimes a small drizzle of honey on top is a nice touch if you want a little extra sweetness.

Side Dishes

These crostini are perfect alongside a simple mixed greens salad with a light vinaigrette or served as part of a larger cheese and charcuterie board. For holiday parties, I often pair them with roasted nuts and some sliced cured meats to round out the spread.

Creative Ways to Present

When I’m hosting, I like to arrange the crostini in a circle on a large wooden board, tucking sprigs of rosemary and small clusters of cranberries around for a festive look. For special occasions, using a tiered serving tray adds height and wow-factor. It’s surprising how little effort goes into that “Pinterest-worthy” vibe.

Make Ahead and Storage

Storing Leftovers

Leftover chutney keeps beautifully in an airtight container in the fridge for up to a week. The crostini themselves are best eaten fresh, but you can store baked pieces without toppings in a container and re-toast them quickly before serving.

Freezing

I don’t usually freeze the assembled crostini as the texture changes, but the cranberry chutney freezes well in a sealed jar or freezer-safe bag for up to 3 months. Just thaw overnight in the fridge and stir before serving.

Reheating

Reheat any leftover crostini (without toppings) in a 375°F oven for about 4-5 minutes to crisp them up again. After reheating, add fresh Brie slices and chutney for best results.

FAQs

Final Thoughts

This Cranberry Brie Crostini Recipe is one of those recipes I keep coming back to because it never fails to impress without stressing me out. It brings together flavors I adore and textures that satisfy every time. Whether it’s the holidays or a casual weekend appetizer, your guests will rave about these little bites. Give it a try—you’ll be so happy you did, and I promise it’ll quickly become a favorite in your recipe rotation too!

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