Save My sister brought these to Thanksgiving three years ago, and I watched the entire platter disappear before the turkey was even carved. The contrast of warm, melting Brie and tart cranberry on that crisp bread was so striking that I scribbled the idea on a napkin. I made them the following week for a book club gathering, and someone actually asked if I'd trained in France. I hadn't—I'd just paid attention to how a few simple ingredients could feel luxurious when treated with care.
I remember standing in my kitchen on a cold December evening, the oven warming the room while I brushed olive oil onto baguette slices. My neighbor had dropped off homemade cranberry sauce earlier that day, and I wanted to use it for something more exciting than leftover turkey sandwiches. I sliced the Brie thin, watched it soften in the oven, and spooned the ruby sauce on top. When I brought the tray to a small dinner party that night, the room went quiet for a moment, then filled with hums of approval. It became my signature appetizer without me ever planning it that way.
Ingredients
- French baguette: Look for a day old loaf with a firm crust, it slices cleanly and toasts into sturdy bases that won't buckle under toppings.
- Olive oil: Brushing both sides ensures even browning and a satisfying crunch that holds up to the creamy cheese.
- Brie cheese: Choose a wheel that feels slightly soft when pressed, the rind is edible and adds earthy depth, so leave it on.
- Cranberry sauce: Homemade gives you control over sweetness, but a good quality store bought version works beautifully if you're short on time.
- Fresh rosemary or thyme: A small pinch of chopped herbs cuts through the richness and makes the whole bite feel brighter and more balanced.
- Toasted pecans or walnuts: Chop them coarsely for texture, toasting them in a dry skillet for a few minutes brings out their natural oils and sweetness.
- Microgreens or arugula: A handful of fresh greens on top adds a peppery note and a pop of color that makes the platter look restaurant worthy.
Instructions
- Prepare the toasts:
- Preheat your oven to 400°F and arrange the baguette slices in a single layer on a baking sheet. Brush both sides lightly with olive oil, then bake for 6 to 8 minutes, flipping them halfway through so they turn golden and crisp without burning.
- Melt the Brie:
- Place a thin slice of Brie on each cooled toast and return the tray to the oven for 2 to 3 minutes. You want the cheese soft and glossy, not fully melted into a puddle.
- Add the cranberry sauce:
- Spoon 1 to 2 teaspoons of cranberry sauce over the warm Brie on each crostini. The heat from the toast will loosen the sauce slightly, letting it settle into the cheese.
- Garnish and serve:
- Sprinkle chopped rosemary or thyme over the top, then finish with toasted nuts and a few microgreens if you like. Arrange them on a platter and serve warm or at room temperature.
Save One Christmas Eve, I set out a tray of these crostini while we wrapped last minute gifts in the living room. My nephew, who usually refuses anything that isn't pizza, picked one up cautiously and then came back for three more. My brother in law leaned over and whispered that he'd never seen the kid eat cheese willingly. That small moment reminded me that food doesn't need to be complicated to bring people together, it just needs to taste like you cared enough to make it.
Making Your Own Cranberry Sauce
If you have fifteen minutes, simmering fresh cranberries with sugar and a splash of orange juice is worth the effort. The berries will pop and thicken into a glossy sauce that tastes brighter and less cloying than most jarred versions. I like to add a strip of orange zest while it cooks, then fish it out before spooning the sauce onto the crostini. You can make it up to three days ahead and keep it in the fridge, which makes holiday prep so much easier.
Choosing the Right Cheese
Brie is classic, but I've swapped in camembert when I wanted something a little funkier, and fresh goat cheese when a friend couldn't handle the rind. Each version brings a different character to the bite. The key is using a cheese that softens gently with heat rather than one that turns rubbery or separates. If you're unsure, ask at the cheese counter for something creamy and mild that melts well.
Serving and Pairing Suggestions
These crostini shine alongside a glass of sparkling wine or a dry rosé, the bubbles and acidity cut through the richness of the Brie and lift the cranberry notes. I've also served them with a crisp white like Sauvignon Blanc, and they disappeared just as fast. If you're building a larger appetizer spread, set them out with marcona almonds, a few slices of prosciutto, and some honeycomb for variety.
- Arrange the crostini on a wooden board or white platter for a clean, festive presentation.
- If making ahead, toast the bread and prep the toppings separately, then assemble just before guests arrive.
- Leftovers can be gently reheated in a low oven, though they're rarely around long enough to worry about.
Save Every time I make these, I'm reminded that the best holiday recipes are the ones that look impressive but don't steal hours from your day. They let you stay in the room with the people you love, glass in hand, instead of hovering anxiously over the stove.