Cranberry Brie Crostini and Tomato, Pesto, Goat Cheese Crostini
The perfect holiday appetizers! Cranberry jam is spooned on top of a slice of brie cheese with a sprig of rosemary for the Cranberry Brie Crostini. And roasted tomatoes are placed on top of pesto and goat cheese for the Roasted Tomato + Pesto Crostini!
- 1 Baguette
- 1 Can Whole Berry Cranberry Sauce
- 8 oz Wheel of Brie
- 1-2 Sprigs Fresh Rosemary
- 2 Cups Cherry Tomatos
- 4 oz Goat Cheese
- 1 Jar Pesto
- 1/4 Cup Fresh Basil for garnish
- 2 Tbsp Olive Oil
- Salt for seasoning
- Pepper for seasoning
To Make Crostini:
Preheat Oven to 425. Line Baking Sheet with Foil.
Slice Baguette on a diagonal into 1/2 inch slices.
Brush both sides of each slice with Olive Oil and place on Baking Sheet.
Bake in the oven until toasted. About 5 minutes per side.
To Make Tomatos:
Slice Cherry Tomatoes in half and toss with 1 Tbsp Olive Oil and Salt and Pepper (to taste).
Spread Tomatoes on Baking Sheet and roast for 15-20 minutes or until tomatoes are brown and soft.
Take Tomatoes out of the oven and let cool while you assemble the Brie Crostini.
To Assemble Brie Crostini:
Slice Brie Cheese and place on top of toasted Baguette Slices. (I keep the rind on the cheese).
Spoon some of the Cranberry Sauce on top of the Cheese.
Garnish with a piece of Rosemary. Sprinkle Sea Salt on top.
To Assemble Roasted Tomato Crostini
Spread some Goat Cheese on top of toasted Baguette Slices.
Spoon some Pesto on top of the Cheese.
Place a few Roasted Tomatoes on top of the Pesto.
Sprinkle chopped Basil on top of Tomatoes.
- I use all canned ingredients but you can also make your own cranberry sauce and pesto.
- Adding crispy prosciutto to the Brie Crostini would be a nice addition.
- Drizzling Balsamic Glaze on the Roasted Tomato Crostini is also an option.