Indulge in the perfect blend of savory and sweet with these delectable cranberry and Brie crostinis, a recipe crafted by Jackie Dodd Mallory, the celebrated author of “Lush: A Season-by-Season Celebration of Craft Beer and Produce.” These bite-sized delights are ideal for any gathering, boasting a luscious combination of tart cranberries, creamy Brie, and aromatic rosemary, all atop a perfectly toasted French baguette. Whether you’re hosting a springtime brunch or a casual get-together, these crostinis, made with just a handful of ingredients, promise to impress your guests with their sophisticated flavors and elegant presentation.
Makes 24 crostinis
Ingredients
1 ½ cups fresh (or frozen) cranberries
1 cup granulated sugar
⅔ cup dry cider
1 teaspoon chopped fresh rosemary
1 teaspoon salt
½ teaspoon black pepper
1 small French baguette
Olive oil, for brushing
8 ounces Brie cheese, sliced into 1/8-inch slices
2 tablespoons chopped chives
Directions
Add the cranberries, sugar, cider, rosemary, salt and black pepper to a pot over medium-high heat. Bring to a low boil, stirring frequently until thickened, about 10 minutes. Remove from the heat, allowing to cool slightly.
Preheat the oven broiler. Slice the baguette into 24 slices, about ½-inch thick. Add to a large baking sheet. Brush with olive oil. Place under broiler until just toasted. Remove from oven, flip and return to oven until toasted on the other side.
Add a slice of Brie to each crostini, return to the oven and broil until the cheese has melted. Remove from the oven, add to a serving tray. Add a small spoonful of the cranberry mixture to the top of the cheese, sprinkle with chives. Serve immediately.
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