Our cranberry brie crostini recipe features creamy brie cheese combined with tart dried cranberries served on a toasted baguette.
Kim and I were craving a small bite to eat the other day. So, we gathered a few holiday ingredients and made a real treat. While these might not be cranberry brie bites, they're close enough in our book. Besides, I feel these crostini look at lot better than an unidentifiable cheese glob sitting in a puff pastry cup.
Now, you might feel otherwise and you're free to do so. But, I would like to offer this thought. Melted, cold cheese is not the most appealing texture to put in your mouth. But, I digress.
How to make a cranberry brie crostini:
First, remove the brie from your fridge and cut away the rind. Let it soften at room temperature.
Next, slice and toast 10-12 pieces of the baguette in a 350°F oven for 4-6 minutes.
Then, place the cheese in a large mixing bowl. Afterward, add in the dried cranberries, sea salt, and ground black pepper.
Stir everything together. After that, spread 1-2 tablespoons of the cranberry brie cheese across each baguette.
Last, serve the cranberry bites on a large platter with cocktails or wine of your choice.
That's it, your cranberry brie crostini are done! Kim and I hope you enjoy it and wish you all the best 🙂
- For a more tart and savory version, use cranberries with no-added sugar.
- Now, if you would like to try a warm cranberry brie bite. Simply, heat the assembled crostini in the oven before serving. However, you may want to reduce the amount of cheese on each one to avoid a gooey mess.
- Personally, I recommend only preparing a few crostini at a time. That way, leftovers can be stored separately.
Recipe Card with Ingredient Amounts and Instructions
- 8 ounce(s) brie cheese, rind removed and softened
- ⅓ cup cranberries, dried, chopped
- ¼ tsp. kosher salt, or to taste
- ¼ tsp. ground black pepper
- 4 ounce(s) French baguette, cut into ¼ inch thick slices (9 to 12 slices)
- Lightly toast the slices of bread if desired, then set aside.
- Place the brie, cranberries, salt, and pepper into a small bowl and stir to combine.8 ounce(s) brie cheese⅓ cup cranberries¼ tsp. kosher salt¼ tsp. ground black pepper
- Spread 1 - 2 tablespoons of the brie mixture over each slice of bread. The amount will vary depending on the size of the bread slice. Serve immediately.4 ounce(s) French baguette
- Leftovers may be stored in the refrigerator for up to 3 days. However, the bread will soften, and liquid will begin to form around the cranberries.