Pin it I stumbled onto this combination during a frantic December afternoon when my sister announced she was bringing unexpected guests. I had a wheel of Brie aging in the fridge, leftover cranberry sauce from testing Thanksgiving recipes, and a stale baguette I was about to toss. Twenty minutes later, I had a platter that disappeared faster than anything I'd labored over for hours. Sometimes the best recipes are born from necessity and a little panic.
The first time I served these at a holiday gathering, my friend Sarah stood by the platter guarding it from her husband, insisting he pace himself. She later admitted she'd eaten six while pretending to help in the kitchen. That's when I knew this wasn't just another appetizer, it was the kind of recipe that turns people into gentle conspirators, sneaking extras when they think no one's watching.
Ingredients
- French baguette: Day-old bread actually works better here because it slices cleanly and toasts without burning, so don't rush out for the freshest loaf.
- Olive oil: A light coating is all you need to get those edges crispy and golden without making the bread greasy or heavy.
- Brie cheese: Look for a wheel that gives slightly when pressed but isn't runny, the rind is edible and adds a subtle earthy flavor that complements the cranberry.
- Cranberry sauce: Homemade gives you control over sweetness, but a good quality store-bought version works beautifully when time is short.
- Fresh rosemary or thyme: Just a whisper of herb keeps the sweetness in check and makes your kitchen smell like a winter forest.
- Toasted pecans or walnuts: These add a welcome crunch and a hint of bitterness that balances all the creamy, sweet elements.
- Microgreens or arugula: A small handful on top makes each bite feel a little more special and adds a peppery contrast.
Instructions
- Toast the bread:
- Brush each baguette round with olive oil on both sides and bake at 400°F, flipping halfway through, until they turn golden and smell toasty. You want them firm enough to hold toppings without snapping in half when someone bites down.
- Warm the Brie:
- Lay a slice of Brie on each crostini and return them to the oven just long enough for the cheese to soften and spread slightly when pressed. Don't leave them too long or you'll have a puddle instead of a luxurious layer.
- Add the cranberry:
- Spoon a small mound of cranberry sauce over the warm Brie, letting it settle into the creamy surface. The contrast between the deep red and pale cheese makes each piece look like a tiny edible jewel.
- Finish and serve:
- Scatter fresh herbs, toasted nuts, and a few microgreens over the top if you're feeling fancy. Serve them while the Brie is still soft and the bread holds its crunch.
Pin it I once brought a tray of these to a holiday potluck and watched a quiet debate unfold over whether they should be eaten in one bite or two. One guest tried to be polite and nibble, but the Brie oozed out the side and she ended up laughing and just going for it. That's the thing about good food, it doesn't let you stay formal for long.
Make It Your Own
If Brie feels too rich, swap in tangy goat cheese or creamy Camembert for a slightly different flavor. I've also used fig jam instead of cranberry when I wanted something earthier, and it worked beautifully. A drizzle of honey over the top right before serving adds a floral sweetness that some people swear by, though I prefer letting the cranberry shine on its own.
Storage and Timing
You can toast the baguette slices a day ahead and store them in an airtight container so they stay crisp. The cranberry sauce keeps for a week in the fridge, and you can slice the Brie in advance and keep it covered until you're ready to assemble. I don't recommend assembling these more than an hour before serving, or the bread softens and loses that satisfying crunch.
Pairing and Serving
These crostini love the company of sparkling wine, which cuts through the richness and refreshes your palate between bites. A dry rosé works too, especially if you're serving them in warmer weather or want something a little less celebratory. I've also set them out alongside a cheese board and watched them disappear first, which tells you everything you need to know.
- Arrange them on a wooden board or white platter for a clean, elegant look that doesn't distract from the colors.
- Serve them within 30 minutes of assembling so the bread stays crisp and the Brie doesn't firm up again.
- If you're making a large batch, keep extras in the oven on warm and bring them out in waves so every guest gets a fresh piece.
Pin it This recipe has become my quiet insurance policy for any gathering where I want to look effortlessly gracious. It never fails, and it always makes people happy, which is really all you can ask from 25 minutes of work.