For the Chutney
- 1 (12-ounce) bag fresh cranberries
- 3/4 cup light brown sugar
- 1 apple, finely diced
- 1/2 cup golden raisins
- Zest from 1 orange
- 1/2 tsp ground cinnamon
- 1/2 cup cranberry juice cocktail
- 1/3 cup apple cider vinegar
For the Crostini
- 1 baguette (about 12 ounces)
- 5-6 ounces Brie cheese
- 2 tbsp canola oil
- 1/4 cup pecans, chopped
- Optional: fresh rosemary sprigs, extra orange zest
Make the Chutney First
Put cranberries, brown sugar, apple, raisins, orange zest, cinnamon, cranberry juice, and vinegar in a medium saucepan. Stir it together.
Bring to a rolling boil over medium-high heat, stirring every minute so nothing sticks.
When the cranberries start popping – sounds like bubble wrap – reduce to low. Simmer ~15 minutes, stirring occasionally. It’s done when it looks thick and jammy.
Pour into a bowl and refrigerate until cold. Tastes better after sitting overnight.
Prep the Bread
Heat oven to 375F.
Slice the baguette on an angle, about 1/2-3/4 inch thick. Toss the end pieces – too crusty.
Arrange on a parchment-lined baking sheet. Brush each slice with oil, edge to edge. Dry spots burn.
Add Brie and Bake
Tear or slice Brie to fit each bread slice. Leave the rind on – it’s edible and holds everything together.
Top each oiled slice with Brie.
Bake ~5-7 minutes until the Brie just starts melting and bubbling at the edges. Not completely liquid – you want it creamy, not runny.
Assemble
Let them cool 30 seconds so you don’t burn your mouth.
Spoon cold chutney on each warm Brie crostini. The temperature contrast is key.
Sprinkle with pecans. Add a rosemary sprig and orange zest if you’re trying to impress people.
Serve
Get these out immediately while the bread’s crispy and cheese is warm.
The apple cider vinegar in the chutney cuts through the rich Brie. Don’t skip it thinking regular vinegar works the same – it doesn’t. Make extra chutney – it’s great on leftover turkey sandwiches.
Cranberry and Brie Crostini
Ingredients
For the Chutney
- 1 12-ounce bag fresh cranberries
- 3/4 cup light brown sugar
- 1 apple finely diced
- 1/2 cup golden raisins
- Zest from 1 orange
- 1/2 tsp ground cinnamon
- 1/2 cup cranberry juice cocktail
- 1/3 cup apple cider vinegar
For the Crostini
- 1 baguette about 12 ounces
- 5-6 ounces Brie cheese
- 2 tbsp canola oil
- 1/4 cup pecans chopped
- Optional: fresh rosemary sprigs extra orange zest
Instructions
- Combine cranberries, brown sugar, diced apple, raisins, orange zest, cinnamon, cranberry juice and cider vinegar in saucepan.
- Bring to boil over medium-high heat, stirring frequently.
- Reduce to low when cranberries pop, simmer 15 minutes until thickened.
- Refrigerate chutney until cold.
- Heat oven to 375F.
- Slice baguette diagonally 1/2-inch thick, arrange on lined baking sheet.
- Brush slices with oil completely.
- Top each slice with Brie pieces.
- Bake 5-7 minutes until Brie starts melting but isn’t runny.
- Cool 30 seconds.
- Top warm crostini with cold chutney.
- Garnish with pecans and optional rosemary/orange zest.
- Serve immediately while bread is crisp and cheese warm.
