Skip to main content

This easy cranberry crostini recipe makes the perfect holiday appetizer

No one has to know how simple these are to make

Cranberry brie crostini
Lindsay Parrill / The Manual

The season of entertaining is upon us. It’s that time of year when invitations are sent out in the spirit of excited merriment and good intentions. We deck the halls and smile, thinking of how much fun that future event will be, friends and family, sparkling cocktails in hand, gushing over the gorgeous spread of delicious foods before them, each one a homemade testament to our superior hosting abilities.

But then the day arrives, and we find ourselves frantically googling “easy recipes for a crowd,” cursing ourselves for our naive optimism at having forgotten the stress that holiday entertaining can bring. That’s why we’re thankful for recipes like this one. Recipes that come together quickly and simply, and will impress everyone at your holiday party.

This easy holiday appetizer combines deliciously creamy brie with the beautifully tart taste of fresh cranberries. The two flavors are fused together with a sweet vinegar punch, and topped on individual toasts, making for the perfect party dish. Not only is its flavor sinfully delicious, but it looks absolutely beautiful on a table, and comes together in just a few minutes with only a handful of ingredients.

This dish also works for any number of holiday gatherings, from an upscale Champagne brunch to a friendly neighborhood potluck and the fanciest of Thanksgiving tables. It’s delicious when served both warm and at room temperature, so there’s no need to worry about oven space or meticulous timing. Just set these little beauties out on the table and wait for them to disappear (but don’t forget to get one for yourself first!).

Cranberry brie crostini
Lindsay Parrill / The Manual

Cranberry crostini recipe

Ingredients

  • 1 French baguette, sliced 
  • 4 tablespoons butter, melted
  • 2 tablespoons olive oil
  • 12 ounces fresh cranberries
  • 2 tablespoons balsamic vinegar
  • 1/2 cup granulated sugar
  • 1 tablespoon fresh rosemary, finely chopped
  • Zest of 1 lemon
  • 4 ounces triple cream brie
  • Salt to taste

Method

  1. Preheat the oven to 425 degrees Fahrenheit. Line two large baking sheets with parchment paper and set aside.
  2. In a small bowl, whisk together the butter and olive oil.
  3. Brush both sides of the baguette slices with the butter mixture and arrange on one baking sheet in a single layer, seasoning with salt.
  4. In a medium-sized bowl, stir together the cranberries, vinegar, sugar, and rosemary. Pour the mixture onto the second baking sheet, spreading into a single layer.
  5. Bake both the cranberry mixture and the baguette slices for 7 to 10 minutes, until the cranberries have burst and the baguette slices are golden brown.
  6. While the baguette slices are still hot, spread the brie onto each piece, and top with the warm cranberry mixture.
  7. Top the crostini with lemon zest and serve warm.

Editors' Recommendations

Topics
Lindsay Parrill
Lindsay is a graduate of California Culinary Academy, Le Cordon Bleu, San Francisco, from where she holds a degree in…
A brief history of the whiskey sour cocktail (and how to make different versions)
Learn to make all these recipes of this historical drink
George Dickel Whiskey Sour

What is a whisky sour? The whiskey sour cocktail officially dates back to the 1860s, but sailors in the British Navy had been drinking something very similar long before that. On long sea journeys, water was not always dependable, so to combat that, spirits were often used. Scurvy, too, was another danger on these journeys, so lemons and limes were consumed to help prevent the disease (incidentally, this is also one of the reasons why British folk are called ‘Limeys’).

Finally, sugar and water were added for taste. At this point, the drink is probably starting to sound familiar. (Grog, the rum-based favorite of pirates across the seven seas, is made from the same components, substituting whiskey for the sugarcane-based spirit.)

Read more
How to make clam chowder, the ultimate recipe for those who love this seafood favorite
Plus a version with mussels!
New England-style Clam chowder

Clam chowder is royalty in the bowl and easily one of the best soups out there, no matter what time of year. There are a few worthwhile canned versions around, but the best stuff tends to be from your favorite seafood eatery or the batch you whip up at home.

On planet soup, clam chowder is an especially compelling type because it doesn't have to stay on the rails. Like chili or barbecue sauce, a good version can veer in any number of directions, whether it's changing up the base or adding a less-expected vegetable or type of shellfish. Plus, it's a fun thing to dip into, whether it's ladled into a bread bowl or topped with crumbled salt crackers. Below, we'll tell you how to make clam chowder and give you the mussel chowder recipe you didn't know you needed.
Mussel chowder recipe

Read more
Make the perfect summer meal: Our favorite sides for burgers
And one burger ingredient that you absolutely must try deep fried
Burger

We all love a deliciously juicy, straight-off-the-grill, steamy, meaty burger. To be sure, no other dish sings of summertime more than this beloved classic, and we can't get enough now that it's officially grilling season. But, just as no leading star is complete without her supporting cast, or no artwork complete without its gilded frame, no burger is complete without a delicious side dish.

These are five of our absolute favorite summertime sides that will perfectly complement your burgers this season.
Roasted tomatillo, corn, and black bean salad

Read more