Cranberry Chutney and Brie Crostini
The perfect starter to your holiday meal…a little tart, a little sweet and a whole lot of deliciousness!
I made this easy cranberry chutney and brie crostini recipe with some of the leftover cranberry chutney that I made for our recent roasted spatchcock turkey feast. My daughter and I devoured the whole batch and we loved the combination of flavors and textures with the crispy crostini, creamy cheese, sweet & tart chutney, and the nice fresh pop from the pomegranate arils. So good!
Cranberry Chutney and Brie Crostini
Ingredients:
- Cranberry chutney, warmed
- Baguette, thinly sliced
- Brie cheese, sliced
- Pomegranate arils
- Thyme leaves, optional
How to Make Cranberry Chutney and Brie Crostini
Prepare the cranberry chutney, click here for the recipe.
Heat the oven to 350 degrees.
Place the baguette slices on a baking sheet. Place into the oven and bake for 4-5 minutes, or until slightly crisp.
Place a slice of brie cheese on each crostini. Next, add a small spoonful of warm cranberry chutney and a sprinkling of a few pomegranate arils. Top with a few thyme leaves, if desired. Serve immediately. Enjoy.
Equipment
Ingredients
- Cranberry chutney warmed
- Baguette thinly sliced
- Brie cheese sliced
- Pomegranate arils
- Thyme leaves optional
Instructions
- Prepare the cranberry chutney, click the link up above for the recipe.
- Heat the oven to 350 degrees.
- Place the baguette slices on a baking sheet. Place into the oven and bake for 4-5 minutes, or until slightly crisp.
- Place a slice of brie cheese on each crostini.
- Next, add a small spoonful of warm cranberry chutney and a sprinkling of a few pomegranate arils.
- Top with a few thyme leaves, if desired. Serve immediately. Enjoy.
wow These look so very yummy and inviting!
Very festive and colorful.