Festive Holiday Cranberry Brie Crostini (Printable version)

A bright crostini topped with creamy Brie and tangy cranberry sauce, ideal for festive occasions.

# Needed ingredients:

→ Crostini

01 - 1 French baguette, sliced into 16 thin rounds
02 - 2 tablespoons olive oil

→ Toppings

03 - 7 ounces Brie cheese, sliced
04 - 1 cup cranberry sauce, homemade or store-bought
05 - 2 tablespoons chopped fresh rosemary or thyme (optional)

→ Garnish (optional)

06 - 2 tablespoons chopped toasted pecans or walnuts
07 - Fresh microgreens or arugula

# How to make it:

01 - Preheat oven to 400°F. Arrange baguette slices on a baking sheet and brush both sides lightly with olive oil.
02 - Bake for 6 to 8 minutes, flipping halfway through, until golden and crisp. Remove and let cool slightly.
03 - Place a slice of Brie on each toasted baguette round. Return to oven for 2 to 3 minutes until Brie softens but does not melt fully.
04 - Spoon 1 to 2 teaspoons of cranberry sauce over the Brie on each crostini.
05 - Sprinkle with chopped rosemary or thyme if desired.
06 - Top with toasted pecans or walnuts and fresh microgreens or arugula as preferred. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • It looks impressive but takes less time than setting the table.
  • The sweet-tart cranberry cuts through the rich cheese in a way that feels both indulgent and refreshing.
  • You can prep the components ahead and assemble right before guests arrive.
02 -
  • Dont overbake the Brie or it will ooze off the bread and make a mess of your pan.
  • If your cranberry sauce is too thick, loosen it with a teaspoon of water or orange juice so it spreads easily.
  • Let the toasts cool for a minute before adding toppings or the heat will wilt your greens instantly.
03 -
  • Use a serrated knife to slice the baguette evenly so every piece toasts at the same rate.
  • A light drizzle of honey over the finished crostini adds a subtle sweetness that ties everything together.
  • If your Brie has a strong rind, trim it off before slicing so the texture stays smooth and creamy.
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