Festive Holiday Cranberry Brie (Printable)

Creamy Brie and cranberry atop toasted baguette, enhanced with fresh herbs and nuts.

# What You'll Need:

→ 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

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

# How to Make It:

01 - Preheat the oven to 400°F. Arrange baguette slices on a baking sheet and brush both sides lightly with olive oil.
02 - Bake the slices 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 and return to the oven for 2 to 3 minutes until the Brie softens without fully melting.
04 - Spoon one to two teaspoons of cranberry sauce over the Brie on each crostini.
05 - Sprinkle chopped rosemary or thyme over the crostini, if using.
06 - Top with toasted pecans or walnuts and fresh microgreens or arugula as desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It takes less time than setting the table but looks like you planned it for days.
  • The sweet-tart cranberry cuts through the rich Brie in a way that feels both festive and balanced.
  • You can assemble everything ahead and bake right before guests walk in.
02 -
  • If you leave the Brie in the oven too long it will puddle and slide off the bread, so watch it closely during those last two minutes.
  • Homemade cranberry sauce thickens as it cools, so pull it off the heat when it still looks a little loose.
03 -
  • Use a serrated knife to slice the baguette cleanly without squashing the loaf.
  • If the Brie rind bothers you, trim it off before slicing, but I find it adds a subtle earthiness that belongs here.
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