Save I threw together this appetizer on a whim one December evening when friends texted they were stopping by in an hour. I had a baguette going stale, some Brie in the back of the fridge, and a jar of cranberry sauce left from Thanksgiving. Twenty minutes later, the platter was empty and everyone wanted the recipe. Sometimes the best dishes aren't planned at all.
My neighbor brought these to a cookie swap last year and they vanished before the actual cookies did. She laughed and said she always makes a double batch now because her husband eats half of them before they leave the house. I started doing the same after my sister ate four straight off the baking sheet while I was plating the rest.
Ingredients
- French baguette: A day-old baguette actually works better because it slices cleanly and toasts up crispier without burning.
- Olive oil: Brushing both sides keeps the bread from drying out too much in the oven, and it adds a subtle richness.
- Brie cheese: Let it sit at room temperature for fifteen minutes before slicing so it spreads easier and melts more evenly.
- Cranberry sauce: Homemade tastes brighter, but a good quality store-bought jar works perfectly when you're short on time.
- Fresh rosemary or thyme: Just a pinch brings out the herbal notes in the cranberry and makes the whole thing smell like the holidays.
- Toasted pecans or walnuts: These add a little crunch and a nutty warmth that balances the creaminess.
- 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:
- Preheat your oven to 400°F and arrange the baguette slices on a baking sheet. Brush both sides with olive oil and bake for 6 to 8 minutes, flipping them halfway so they turn golden and crisp without getting too dark.
- Warm the Brie:
- Place a thin slice of Brie on each toasted round and pop them back in the oven for 2 to 3 minutes. You want the cheese soft and slightly melty, not a puddle.
- Add the cranberry sauce:
- Spoon a teaspoon or two of cranberry sauce over each piece of Brie while the crostini are still warm. The heat helps the sauce settle into the cheese.
- Garnish and serve:
- Sprinkle with fresh rosemary or thyme, then top with toasted nuts and a few microgreens if you have them. Serve right away or let them sit at room temperature for up to thirty minutes.
Save I made these for my mom's book club last winter and one of the women said it reminded her of Christmas Eve at her grandmother's house. She couldn't remember the exact dish, just the feeling. That's when I realized food doesn't have to be complicated to mean something.
Making It Your Own
You can swap the Brie for camembert if you want something a little funkier, or use goat cheese for a tangier bite. I've also made this with fig jam instead of cranberry when I'm feeling less festive and more rustic. If you want a little heat, a drizzle of hot honey over the top right before serving is a game changer.
What to Serve With It
These pair beautifully with sparkling wine or a dry rosé, but I've also served them alongside a cheese board or a simple green salad for a light lunch. They work just as well at a fancy dinner party as they do on a Tuesday night when you need something that feels special without any real effort.
Storing and Reheating
You can toast the baguette slices up to two days ahead and keep them in an airtight container at room temperature. Assemble and warm them just before serving so the bread stays crisp and the Brie doesn't get rubbery.
- If you have leftovers, store them in the fridge and reheat gently in a low oven.
- The cranberry sauce can be made a week ahead and kept covered in the fridge.
- Don't add the greens or nuts until right before serving or they'll wilt and get soggy.
Save This recipe has become my go-to when I need something that looks impressive but doesn't stress me out. It's proof that simple ingredients and a little bit of care can turn into something people remember long after the party ends.
Questions & Answers
- → What type of bread works best for this appetizer?
Thinly sliced French baguette rounds provide a crispy base that holds toppings well after toasting.
- → Can I use cheeses other than Brie?
Camembert or goat cheese are great alternatives that complement the tartness of cranberry sauce.
- → How do I make homemade cranberry sauce?
Simmer fresh cranberries with sugar and orange juice until thickened to create a fresh, tangy topping.
- → Can these be prepared ahead of time?
Toasting bread and preparing toppings can be done in advance; assemble and warm crostini shortly before serving.
- → What garnishes enhance flavor and presentation?
Chopped fresh rosemary or thyme, toasted pecans or walnuts, and microgreens add aroma, texture, and freshness.