Festive Holiday Cranberry Brie (Printable)

A vibrant blend of creamy Brie, tangy cranberry sauce, and crisp toasted baguette, ideal for gatherings.

# What You Need:

→ Crostini

01 - 1 French baguette, sliced into 16 thin rounds
02 - 2 tablespoons olive oil

→ Toppings

03 - 7 ounces Brie cheese, sliced
04 - 1 cup cranberry sauce, homemade or store-bought
05 - 2 tablespoons chopped fresh rosemary or thyme (optional)

→ Garnish (optional)

06 - 2 tablespoons chopped toasted pecans or walnuts
07 - Fresh microgreens or arugula

# Directions:

01 - Preheat oven to 400°F. Arrange baguette slices on a baking sheet and brush both sides lightly with olive oil.
02 - Bake for 6 to 8 minutes, flipping halfway through, until golden and crisp. Remove and cool slightly.
03 - Place a slice of Brie on each toasted baguette round. Return to oven for 2 to 3 minutes until Brie softens but does not melt.
04 - Spoon 1 to 2 teaspoons of cranberry sauce over the Brie on each crostini.
05 - Sprinkle with chopped rosemary or thyme if desired.
06 - Garnish with toasted pecans or walnuts and microgreens, if desired. Serve warm or at room temperature.

# Expert Tips:

01 -
  • It tastes like you spent all afternoon in the kitchen but actually comes together faster than most people can finish their first glass of wine.
  • The sweet-tart cranberry cuts through the rich Brie in a way that makes you reach for another piece even when you're full.
  • You can prep the components ahead and assemble them right before guests arrive, so you're not stuck in the kitchen when the doorbell rings.
02 -
  • Don't skip flipping the bread halfway through toasting or you'll end up with one pale side that goes soggy under the toppings.
  • Pull the Brie out of the oven the moment it softens, if it fully melts it slides right off the bread and you lose that perfect creamy layer.
  • If your cranberry sauce is too thick, warm it gently with a splash of water or orange juice so it spoons easily without tearing the cheese.
03 -
  • Toast your nuts in a dry skillet for a few minutes until fragrant, it brings out a deeper flavor that store-bought toasted nuts don't have.
  • Brush the baguette slices with olive oil right before baking instead of ahead of time or the bread will soak it up unevenly and toast in blotchy patches.
  • Use a serrated knife to slice the Brie while it's cold, it cuts cleanly and won't squish under the blade.
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