Indulge within the excellent mix of savory and candy with these delectable cranberry and Brie crostinis, a recipe crafted by Jackie Dodd Mallory, the celebrated writer of “Lush: A Season-by-Season Celebration of Craft Beer and Produce.” These bite-sized delights are perfect for any gathering, boasting a luscious mixture of tart cranberries, creamy Brie, and fragrant rosemary, all atop a wonderfully toasted French baguette. Whether or not you’re internet hosting a springtime brunch or an off-the-cuff get-together, these crostinis, made with only a handful of substances, promise to impress your visitors with their refined flavors and chic presentation.
Makes 24 crostinis
Elements
1 ½ cups recent (or frozen) cranberries
1 cup granulated sugar
⅔ cup dry cider
1 teaspoon chopped recent rosemary
1 teaspoon salt
½ teaspoon black pepper
1 small French baguette
Olive oil, for brushing
8 ounces Brie cheese, sliced into 1/8-inch slices
2 tablespoons chopped chives
Instructions
Add the cranberries, sugar, cider, rosemary, salt and black pepper to a pot over medium-high warmth. Deliver to a low boil, stirring continuously till thickened, about 10 minutes. Take away from the warmth, permitting to chill barely.
Preheat the oven broiler. Slice the baguette into 24 slices, about ½-inch thick. Add to a big baking sheet. Brush with olive oil. Place below broiler till simply toasted. Take away from oven, flip and return to oven till toasted on the opposite facet.
Add a slice of Brie to every crostini, return to the oven and broil till the cheese has melted. Take away from the oven, add to a serving tray. Add a small spoonful of the cranberry combination to the highest of the cheese, sprinkle with chives. Serve instantly.
