Thanksgiving is only days away! The most delicious day of the year. If you’re still looking for an easy appetizer to make for your feast, this is the recipe for you. This recipe for Cranberry Balsamic and Brie Crostini combines a Thanksgiving favorite and creamy brie. What more could you want?
Last week I made these Cranberry Balsamic and Brie Crostini for my work Thanksgiving potluck and they were a huge hit. If you will be bringing these with you to Thanksgiving, I suggest you assemble them once you arrive. I’ll be making Cranberry Balsamic and Brie Crostini for Thanksgiving with my family on Thursday. I can’t wait to eat them again.
I want to see what you are making! If you make Cranberry Balsamic and Brie Crostini, or any of my recipes, post your food photos with #KitchenCurious.
Cranberry Balsamic & Brie Crostini
1 French Baguette, cut into thin slices
1 12 oz Bag Fresh Cranberries
3 Sprigs Rosemary
⅓ cup Sugar
2 Tablespoons Water
2 Tablespoons Balsamic Vinegar
Double Cream Brie
Preheat oven to 400. Arrange the french baguette slices onto a baking sheet and drizzle with olive oil. Bake the bread for 10 to 15 minutes, or until golden brown and crunchy.
In a medium saucepan, combine the cranberries, rosemary, sugar, and water. Cook on medium heat for 10 minutes, stirring every few minutes. After 10 minutes, remove the stems from the rosemary and stir in the balsamic vinegar. Cook for another 10 minutes, stirring frequently. The cranberries should be a thick sauce now. Remove from heat.
Start to assemble the crostini by spreading about 1 tablespoon brie onto the bread, then spoon about 1 tablespoon of the cranberry sauce on top. Place a small thyme sprig on top and enjoy!