Cranberry-Raspberry Balsamic Compote and Brie Crostini

This cranberry-raspberry balsamic compote and brie crostini was a HUGE hit with my entire family for an early Thanksgiving feast, and we loved the combination of tart cranberries, sweet raspberries, tangy balsamic vinegar, and creamy brie cheese on a crisp crostini. We all thought these appetizers were delicious and paired nicely with our spatchcocked roasted turkey, homemade turkey gravy, creamy mashed potatoes, brussels sprouts gratin, mushroom and leek stuffing, green bean casserole, and dinner rolls.

Cranberry-Raspberry Balsamic Compote and Brie Crostini

Cranberry-Raspberry Balsamic Compote:

• 1 cup fresh cranberries
• 1 cup fresh raspberries
• ½ cup sugar
• 2 tbsp water
• ⅓ cup balsamic vinegar

Crostini with Brie:

• 1 small baguette, thinly sliced
• Olive oil
• 1 wedge of brie, sliced

How to Make Cranberry-Raspberry Balsamic Compote and Brie Crostini

Prepare the cranberry-raspberry balsamic compote by combining the fresh cranberries and raspberries with sugar and water in a saucepan over medium heat. Cook, stirring occasionally, until the cranberries pop, about 10-15 minutes.

Add the balsamic vinegar and continue to cook, stirring occasionally, for 5-10 minutes, or until thickened. Set aside to cool.

Preheat the oven to 350 degrees.

Prepare the crostini by brushing the baguette slices with a bit of olive oil and placing them on a baking tray.

Bake for 5-7 minutes, or until lightly toasted.

To assemble, place a slice of brie on each crostini, then top with a dollop of the cranberry-raspberry balsamic compote.

Serve immediately, along with extra compote on the side.