Festive Holiday Cranberry Brie

# What You Need:

01 - 1 French baguette, sliced into 16 thin rounds

02 - 2 tablespoons olive oil

03 - 7 ounces Brie cheese, sliced

04 - 1 cup cranberry sauce (homemade or store-bought)

05 - 2 tablespoons chopped fresh rosemary or thyme (optional)

06 - 2 tablespoons chopped toasted pecans or walnuts

07 - Fresh microgreens or arugula

01 - Preheat oven to 400°F. Arrange baguette slices on a baking sheet and brush both sides lightly with olive oil.

02 - Bake for 6 to 8 minutes, flipping halfway through, until slices are golden and crisp. Remove from oven and allow to cool slightly.

03 - Place a slice of Brie on each toasted baguette round. Return to oven for 2 to 3 minutes until Brie softens without fully melting.

04 - Spoon 1 to 2 teaspoons of cranberry sauce over the Brie on each crostini.

05 - If desired, sprinkle with chopped rosemary or thyme.

06 - Garnish with toasted pecans or walnuts and fresh microgreens or arugula as preferred. Serve warm or at room temperature.

01 -

It looks impressive but comes together in under half an hour, saving you stress when hosting.
The contrast of textures and flavors makes every bite feel balanced and exciting.
You can prep the toasts ahead and assemble them right before guests arrive.

02 -

If you overbake the Brie, it will melt completely and slide off the toast, so watch the oven closely during those final minutes.
Brushing the baguette slices on both sides prevents them from drying out too much and keeps the texture just right.
Let the toasts cool for a minute before adding the Brie or they will soften too quickly and lose their crunch.

03 -

Use a serrated knife to slice the baguette evenly, it makes a huge difference in how uniformly they toast.
If your Brie is very cold, let it sit at room temperature for fifteen minutes before slicing so it softens more quickly in the oven.
Make the cranberry sauce a day ahead and keep it in the fridge, the flavors deepen overnight and it saves you time on the day of your gathering.