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Cranberry and Brie Crostini

Everyone asks for this recipe at holiday parties. The chutney is basically fancy cranberry sauce that you can make three days ahead, which is the real win here.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling Time: 4 hours
Total Time: 4 hours 40 minutes

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.