Save I stumbled on this combination one December afternoon when I had ten minutes to spare before friends arrived. The baguette was going stale, the Brie sat untouched in the fridge, and a jar of cranberry sauce waited in the pantry. I toasted the bread, melted the cheese, and spooned on the sauce without thinking much of it. Those crostini vanished faster than anything else I'd labored over that week.
My neighbor brought a bottle of sparkling wine to a potluck once, and I made these on the spot with whatever I had. She kept asking for the recipe, convinced I'd followed something elaborate. I hadn't. It was just good ingredients meeting good timing, and the room smelled like toasted bread and rosemary until the last crumb disappeared.
Ingredients
- French baguette: A day-old loaf works beautifully here because it slices cleanly and toasts without turning too hard.
- Olive oil: Brushing both sides keeps the bread crisp and golden instead of dry or pale.
- Brie cheese: Look for a wheel that feels soft when you press the rind gently, it melts better and tastes creamier.
- Cranberry sauce: Homemade gives you control over sweetness, but a good jarred version saves time without sacrificing flavor.
- Fresh rosemary or thyme: A small handful of herbs adds a piney brightness that makes the whole bite feel seasonal.
- Toasted pecans or walnuts: They bring a nutty crunch that contrasts with the soft cheese and jammy cranberries.
- Microgreens or arugula: A few leaves on top add a peppery note and a pop of green that looks effortless.
Instructions
- Toast the baguette:
- Preheat your oven to 400°F and arrange the sliced rounds on a baking sheet. Brush both sides with olive oil and bake for 6 to 8 minutes, flipping halfway, until they turn golden and smell like a bakery.
- Melt the Brie:
- Place a thin slice of Brie on each toasted round and return the tray to the oven for 2 to 3 minutes. You want the cheese soft and yielding, not dripping off the bread.
- Add the cranberry sauce:
- Spoon a teaspoon or two of cranberry sauce over each piece of Brie while everything is still warm. The contrast between the tart sauce and creamy cheese is what makes this work.
- Finish and garnish:
- Sprinkle chopped rosemary or thyme over the top, then add a few toasted pecans and a handful of microgreens if you have them. Serve right away or let them sit at room temperature for a few minutes.
Save I served these at a small gathering last year, and someone said they tasted like the holidays without trying too hard. That stuck with me. Sometimes the best dishes are the ones that don't demand much but give back everything you need in the moment.
Make It Your Own
Swap the Brie for Camembert if you want something earthier, or use goat cheese for a tangier finish. I've tried both, and they each bring a different mood to the table. If cranberries aren't your thing, fig jam works just as well and adds a honeyed sweetness that pairs beautifully with the herbs.
Pairing Notes
These crostini love sparkling wine because the bubbles cut through the richness of the cheese. A dry rosé works too, especially if you're serving them in warmer weather. I've also poured a light Pinot Noir alongside them during winter dinners, and no one complained.
Storage and Timing
You can toast the baguette slices a few hours ahead and keep them in an airtight container at room temperature. The cranberry sauce holds in the fridge for up to a week, and the Brie can be sliced and covered until you're ready to assemble. Just don't add the toppings until right before baking, or the bread will go soft.
- Toast the bread in the morning and store it loosely covered until evening.
- Warm the assembled crostini in the oven for two minutes before guests arrive.
- Leftover cranberry sauce doubles as a spread for sandwiches or a glaze for roasted chicken.
Save These crostini have saved me more than once when I needed something quick that still felt generous. I hope they do the same for you.
Recipe FAQs
- → How do I achieve a crispy crostini?
Brush the baguette slices lightly with olive oil and bake at 400°F (200°C) for 6–8 minutes, flipping halfway, until golden and crisp.
- → Can I use other cheeses instead of Brie?
Yes, Camembert or goat cheese make excellent alternatives, offering a similar creamy texture and mild flavor.
- → How is the cranberry sauce prepared?
Simmer fresh cranberries with sugar and orange juice until thickened, or use a store-bought variety for convenience.
- → What herbs complement the topping best?
Chopped fresh rosemary or thyme add aromatic herbal notes that enhance the cranberries and Brie.
- → Are there recommended garnishes for extra texture?
Toasted pecans or walnuts and fresh microgreens or arugula provide crunch and fresh green accents.
- → Is this suitable for special dietary needs?
This includes dairy and gluten; tree nuts are optional. Always check ingredient labels for allergens.