A simple, delicious appetizer that will please a crowd: these Cranberry Brie Crostini feature a quick cranberry chutney and melted brie for a bright holiday bite. Use leftover cranberry sauce or make the chutney from scratch — the tart-sweet cranberry with buttery brie is irresistible.
This recipe was originally published December 2018 and updated November 2021.
Entertaining is about great food and great company. These Cranberry Brie Crostini are easy to assemble and make an elegant appetizer for holiday gatherings or casual get-togethers. Make the chutney ahead to simplify serving, or keep things quick by using pre-made or leftover cranberry sauce.
They work beautifully as a Thanksgiving appetizer or for any winter celebration. The warm, melty brie paired with bright cranberry chutney and a sprinkle of orange zest and nuts makes a memorable combination.
Why you will love this Cranberry Brie Crostini
- Easy to prepare. The chutney comes together quickly and can be made in advance. Toast baguette slices, add brie, and bake briefly for a simple assembly.
- Great way to use leftovers. Leftover cranberry sauce or chutney works perfectly, so you can transform extras into an elegant appetizer.
- Crowd-pleasing flavor. The tart cranberry offsets the rich, creamy brie. Garnish with rosemary, orange zest, and toasted pecans for added aroma and texture.
Recipe Ingredients
- Baguette: a fresh crusty baguette, sliced about 1/2 inch thick
- Brie: 5–6 oz. of your favorite brie, sliced thin
- Olive oil: extra-virgin olive oil for brushing the bread
- Cranberry chutney ingredients:
- Cranberries: fresh preferred; frozen can work
- Cranberry juice or cocktail: a sweetened cranberry juice cocktail or orange juice
- Apple cider vinegar: for brightness (white vinegar can be substituted)
- Brown sugar: to taste
- Orange zest: adds vibrance — don’t omit if possible
- Cinnamon: a dash for subtle warmth
- Add-ins: diced apple and golden raisins; chopped pecans stirred in when serving (or walnuts)
Step-By-Step Instructions
- Make the cranberry chutney: In a small saucepan combine cranberries, cranberry juice (or orange juice), apple cider vinegar, brown sugar, diced apple, golden raisins, orange zest, and a dash of cinnamon. Bring to a boil over medium-high heat, stirring occasionally. When the cranberries begin to pop, reduce the heat and simmer until thickened, about 15 minutes. Remove from heat, let cool, and chill until ready to serve. Stir in chopped pecans when serving.
- Prepare the crostini: Preheat the oven to 375°F (190°C). Slice the baguette on the diagonal into 1/2–3/4 inch pieces. Arrange slices on a parchment-lined baking sheet and brush both sides lightly with olive oil. Top each slice with a thin piece of brie (about 1/4 inch).
- Bake the crostini for 5–7 minutes, until the brie is melted and the bread is golden at the edges. Remove from the oven, spoon cooled chutney over each crostini, and garnish with extra orange zest, chopped pecans, and a sprig of rosemary if desired. Serve immediately.
Recipe Tips
- Serve immediately for best results. The crostini are most enjoyable while the brie is warm and melty. They remain tasty as they cool, but serve them soon after baking.
- Offer the chutney on the side. If some guests prefer plain crostini, present the chutney separately so everyone can add as they like.
- Make the chutney ahead. Preparing the chutney 1–2 days in advance gives it time to cool and deepen in flavor. Serve it chilled or at room temperature — avoid spooning hot chutney onto the melted brie.
Other appetizer recipes
- Mozzarella Stuffed Meatballs
- Turkey Pesto Pinwheels
- Air Fryer Coconut Shrimp
- Marinated Mozzarella Tomato Basil Skewers
- Vegan Chickpea Salad
Try a balsamic cranberry chutney variation for a deeper, tangier flavor if you’d like to switch things up.
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Cranberry Brie Crostini
Ingredients
Crostini:
- 1 baguette (approx. 12 oz.)
- 5–6 oz. Brie
- 1–2 Tbsp olive oil
For the Chutney:
- 1/2 cup cranberry juice cocktail (or orange juice)
- 1/4 cup apple cider vinegar
- 1 (12 oz.) package fresh cranberries
- 3/4 cup brown sugar
- 1 small apple, diced
- 1/2 cup golden raisins
- Zest of one orange
- Dash of cinnamon, to taste
- 1/4 cup chopped pecans (stir in at serving)
Optional garnishes:
- Rosemary sprigs
- Extra orange zest
Instructions
- In a saucepan combine all chutney ingredients except pecans. Bring to a boil over medium-high, stirring occasionally. When cranberries begin to pop, reduce heat and simmer about 15 minutes until thickened. Cool and chill. Stir in pecans when serving.
- Preheat oven to 375°F (190°C). Slice baguette on a diagonal into 1/2–3/4-inch pieces, brush with olive oil, and place on a parchment-lined baking sheet.
- Top each slice with a piece of brie and bake 5–7 minutes until brie is melted and edges are golden. Remove from oven, spoon chutney over each crostini, garnish, and serve immediately.
Notes
- Best served right away: For warm, melty brie, present the crostini soon after baking.
- Chutney on the side: Offer the chutney separately for guests who prefer to add it themselves.
- Make ahead: The chutney stores well for 1–2 days, allowing flavors to develop.
Nutritional information is an estimate and should be used as a guideline only.
Nutrition
Nutrition information is automatically calculated and should be considered an approximation.