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This year’s Christmas series is all about quick and easy. The first thing I thought about when choosing a party bite was something like a toast. Since it’s Christmas I still wanted it to be fancy and have that Christmas touch to it. Building on the idea of using toast I decided to create a cranberry brie crostini recipe.
As you can see from my previous recipes, Christmas means cranberry for me. I made the choice to use cranberry without even thinking about the combination of flavor. I knew something sweet would combine well, but the taste of this baked cranberry brie crostini was even better than what I expected. It was love at first sight.
How to Choose your Brie
Now, about the brie for the crostini. For this specific recipe, I used a brandless brie from the supermarket. While it’s not the world’s best brie, it’s one of the better choices I have (island-life, people).
The quality of your brie is important for both the taste and how the cheese melts on the bread. The success of this cranberry brie crostini recipe is highly dependent on the type of brie you buy. The brie should be soft so it can melt nicely. The inside should look a bit creamy. The “crust” should be thin and the taste has to be crisp but not too strong.
Where and When to Buy Your Brie
The best cheese quality you can buy is at a cheese shop or gourmet shop. The freshest the better. If you don’t have a cheese shop near you, I can recommend President Brie. It’s a household brand when it comes to French cheeses and the quality is always guaranteed.
Remember that the longer you store a fresh brie, the stronger the taste becomes. Strong-flavored brie is not bad, but it’s not everyone’s cup of tea. In order to keep the flavor more neutral, so everyone can eat it, I recommend you to buy it just a few days before serving it (4 days at the maximum).
What Cranberry Should You Use for the Cranberry Brie Crostini?
The last part of this cranberry brie crostini recipe is the cranberry part. The crostini isn’t topped with fresh cranberries, but it’s topped with cranberry sauce. I used a ready-made cranberry sauce from Ocean Spray. You can use a homemade sauce, but since the idea behind the recipe is to create something quickly that looks good I went for the store-bought.
The reason why you top it cranberry sauce and not fresh cranberries is because you want to get that contrast of sweet and tangy. Fresh cranberries wouldn’t help me achieve that result. It’s the same when you’re making a cheeseboard. You want to pair the cheeses with a sweet flavor.
This recipe is so easy that there is no need to make it beforehand. What I recommend is having your garnish ready and the brie sliced. Don’t cut your bread beforehand or it would otherwise get stale.
Then 15 minutes before serving you turn on the oven. Assemble everything and pop it into the oven. Add the garnish and serve it immediately after, so the cheese is still warm and gooey and the bread doesn’t get stale.
More Holiday Recipes
Serve this delicious baked cranberry brie crostini at your holiday party. It's quick and easy to make and requires no cooking skills.
- 1 loaf ciabatta
- 7 oz brie
- ¾ cup cranberry sauce
- Rosemary sprigs
Preheat the oven to 350 degrees.
Layer the baking sheet with parchment paper
Slice the ciabatta into 1-inch slices and place them on the parchment paper. Cut the brie slightly diagonally into thin slices and place them on top of the bread slices. Place them in the oven and bake it for about 10 minutes or until the cheese melts.
Place them in the oven and bake it for about 10 minutes or until the cheese melts. Keep a close eye to not let them burn or that the bread becomes too crispy.
Take them out of the oven when they're done and let them slightly cool down, about 3-5 minutes. Add 1 tsp of cranberry sauce and garnish with 3-4 leaves of rosemary.
Serve with love!