Cranberry Brie Crostini with Walnuts

A sweet, savory, and spicy Mediterranean-inspired holiday appetizer featuring golden olive-oil toasted baguette slices topped with creamy melted Brie, tart dried cranberries, crunchy toasted walnuts, and a hot honey chili drizzle.

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Prep Time 10

Cook Time 15

Servings: 16

Calories: 130

Ingredients Method Notes

Ingredients

For the Crostini Base:

- 1 French baguette or sourdough baguette, sliced into 1/2-inch rounds
- 2 tbsp extra virgin olive oil for brushing

For the Toppings:

- 6-8 oz Brie cheese sliced with rind on into 1/4-inch pieces
- 1/3 cup dried cranberries or whole-berry cranberry sauce
- 1/3 cup toasted walnut halves or roughly chopped pieces
- 2-3 sprigs fresh rosemary broken into small clusters or finely chopped

For the Hot Honey Drizzle:

- 3 tbsp pure honey
- 1/4 tsp dried red pepper flakes

Method

Toast the Bread:

Preheat oven to 375°F (190°C). Arrange baguette slices in a single layer on a parchment-lined baking sheet. Brush both sides lightly with extra virgin olive oil. Bake for 8 to 10 minutes until golden and crisp.

Melt the Brie:

Remove baking sheet from oven. Place one slice of Brie cheese on top of each toasted baguette round. Return tray to the oven for 3 to 4 minutes, just until the cheese softens at the edges.

Prepare Hot Honey:

In a small saucepan over low heat, combine honey and dried red pepper flakes. Heat for 1 to 2 minutes until warm and fluid, then remove from heat.

Assemble Toppings:

Remove crostini from oven. Immediately top warm melting Brie with dried cranberries, toasted walnut halves, and fresh rosemary sprigs.

Drizzle and Serve:

Drizzle warm hot honey chili glaze over the assembled crostini. Serve immediately on a platter with tongs while cheese is warm and gooey.

Notes

- Make Ahead Tip: Slice and toast bread 1 day in advance; store in an airtight container at room temperature.
- Leftovers: Use leftover holiday cranberry sauce in place of dried cranberries for an extra juicy topping.