This sweet and savory crostini pairs perfectly with mocktails, cocktails, or your favorite wine.
Ingredients
- 1 La Brea Bakery Sourdough Baguette, cut into ½” angled slices
- 2 tablespoons butter, melted
- 2 tablespoons extra olive oil
- 12 ounces fresh cranberries
- 2 tablespoons balsamic vinegar
- ½ cup sugar
- 1 tablespoon fresh rosemary
- 4 ounces triple cream brie cheese
- 1 cup chopped pistachios
Preparation
- Heat oven to 425°F.
- In a small bowl, whisk together the butter and olive oil. Brush both sides of the baguette slices with the mixture and line them on a baking sheet. Set aside.
- In another small bowl, stir together the cranberries, balsamic vinegar, sugar, and rosemary. Spread these out on a rimmed baking sheet.
- Peel the rind of the Brie, slice, and place in an oven-safe dish.
- Place the cranberries in the oven and roast for five minutes.
- Add the tray of baguette slices to the oven, toasting for 6 minutes. Flip the bread and return to the oven for 6 more minutes or until crispy and golden.
- Place brie in the oven when the bread is flipped. After 4 to 6 minutes, the cranberries should be popped open with juices running out, the brie should be melted, and the bread should be toasted.
- Add the cranberries to the melted Brie until thoroughly combined.
- Top each baguette with a scoop of the Brie and cranberry mixture and sprinkle with the chopped pistachios.
