Save I threw together these crostini on a whim one December evening when friends texted they were stopping by in an hour. I had half a wheel of Brie in the fridge, leftover cranberry sauce from testing Thanksgiving recipes, and a baguette going stale on the counter. Twenty minutes later, the kitchen smelled like toasted bread and melted cheese, and I realized I'd stumbled onto something that looked far fancier than the effort I'd put in.
The first time I served these at a holiday party, my neighbor asked if I'd catered. I laughed and told her the truth: I'd made them during my toddler's nap using ingredients I already had. She didn't believe me until I walked her through it the following week. Now she brings them to every potluck and people assume she's the fancy cook.
Ingredients
- French baguette: A day-old loaf actually works better here because it slices cleanly and toasts up crispier without going too hard.
- Olive oil: Brushing it on both sides before baking gives you that golden crunch without any sogginess, even after the toppings go on.
- Brie cheese: Look for a wheel that feels slightly soft when you press the rind, it means the cheese inside is creamy and will warm beautifully without turning into a puddle.
- Cranberry sauce: Homemade tastes brighter and less sweet than the canned stuff, but honestly I've used both and nobody's ever complained.
- Fresh rosemary or thyme: Just a small sprinkle adds a woodsy note that makes the whole thing smell like the holidays.
- Toasted pecans or walnuts: These add a nutty crunch that balances the soft cheese and jammy cranberries.
- Microgreens or arugula: A tiny handful on top makes each crostini look like it came from a restaurant.
Instructions
- Toast the Baguette Slices:
- Preheat your oven to 400°F and arrange the baguette rounds on a baking sheet, then brush both sides lightly with olive oil. Bake for 6 to 8 minutes, flipping them halfway through, until they're golden and crisp but not rock-hard.
- Warm the Brie:
- Lay a thin slice of Brie on each toasted round and pop the whole tray back in the oven for 2 to 3 minutes. You want the cheese just soft and warm, not melted into a puddle.
- Add the Cranberry Sauce:
- Spoon about a teaspoon or two of cranberry sauce over each piece of Brie while everything's still warm. The heat will loosen the sauce just enough to spread a little.
- Sprinkle and Garnish:
- Scatter chopped rosemary or thyme over the top, then finish with toasted nuts and a few microgreens if you're feeling fancy. Serve them warm or let them cool to room temperature, they're good either way.
Save Last Christmas Eve, I set out a platter of these while wrapping last-minute gifts in the living room. My husband wandered by, ate three in a row, and declared them better than anything we'd ordered from the fancy cheese shop downtown. I didn't tell him how little effort they'd taken because I liked the compliment too much.
Making Your Own Cranberry Sauce
If you have ten minutes and fresh cranberries, simmer a cup of them with a quarter cup of sugar and two tablespoons of orange juice until they pop and thicken. It cools fast and tastes leagues better than anything from a can. I make a double batch and keep it in a jar for toast and cheese boards all week.
Cheese Swaps That Work
Camembert has the same creamy texture as Brie but a slightly earthier flavor that some people love even more. Goat cheese also works beautifully if you want something tangier, just crumble it instead of slicing. I've even used a soft herb-crusted cheese when I found it on sale and it was delicious.
Serving and Pairing Ideas
These crostini look gorgeous on a wooden board surrounded by extra nuts and a small bowl of cranberry sauce for anyone who wants more. They pair beautifully with sparkling wine, dry rosé, or even a crisp white like Sauvignon Blanc.
- Arrange them on a platter right before guests arrive so they stay warm and the greens don't wilt.
- Set out extra napkins because the cranberry sauce can drip a little and people won't care because they'll be too busy reaching for another.
- If you're bringing these somewhere, transport the toasted bread and toppings separately and assemble on-site so nothing gets soggy.
Save These little bites have become my go-to whenever I need something that feels special without the stress. They've never let me down, and I hope they become one of your reliable favorites too.
Recipe FAQs
- → What type of bread is best for the crostini?
Thinly sliced French baguette works best, providing a crisp base when toasted.
- → Can I use other cheeses instead of Brie?
Yes, camembert or goat cheese are great alternatives offering similar creaminess.
- → How do I make homemade cranberry sauce?
Simmer fresh cranberries with sugar and orange juice until thickened for a tangy homemade sauce.
- → What herbs complement the flavors best?
Fresh rosemary or thyme add a fragrant note that enhances the tart and creamy elements.
- → Are toasted nuts necessary for garnish?
They’re optional but add a crunchy texture and rich flavor that pairs nicely with the other toppings.