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!
Ingredients
- 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
Instructions
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.
Notes
- 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.