Festive Holiday Cranberry Brie (Printable)

A vibrant starter combining creamy Brie, tangy cranberry, and toasted baguette for elegant holiday occasions.

# Ingredient List:

→ 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
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 Steps:

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 from the oven and let cool slightly.
03 - Place a slice of Brie on each toasted baguette round. Return to oven for 2 to 3 minutes until the Brie softens but does not melt.
04 - Spoon 1 to 2 teaspoons of cranberry sauce over the Brie on each crostini.
05 - Sprinkle with chopped rosemary or thyme, if using.
06 - Top with toasted pecans or walnuts and microgreens if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The baguette crisps up beautifully in the oven, giving you that satisfying crunch without any frying.
  • Brie melts just enough to turn silky without losing its shape, so every bite feels indulgent.
  • Cranberry sauce adds a bright, jewel-toned sweetness that balances the richness perfectly.
  • You can assemble most of it ahead and just warm the cheese before serving.
02 -
  • Don't skip flipping the baguette slices halfway through toasting, one side always browns faster and you want even crispness.
  • Watch the Brie closely in the oven, it can go from perfectly soft to fully melted in under a minute.
  • If your cranberry sauce is very thick, warm it gently before spooning so it spreads more easily.
03 -
  • Toast the baguette slices in the morning and store them in an airtight container, then just add the cheese and warm them when you're ready.
  • A pastry brush makes oiling the bread fast and even, but a folded paper towel dipped in olive oil works in a pinch.
  • If you're using store-bought cranberry sauce, taste it first and add a squeeze of fresh lemon juice if it's too sweet.
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