Roasted Balsamic Cranberry & Brie Crostini

Ingredients

• French Baguette, thinly sliced½ loaf
• Butter, melted2 tbsp
• Olive Oil2 tbsp

• Fresh Cranberries12 oz
• Balsamic Vinegar2 tbsp
• Sugar½ cup
• Fresh Rosemary1 tbsp

• Triple Cream Brie4 oz
• Fresh Thyme (optional garnish)to taste

Method

1. Preheat oven to 425°F.
2. Prep the crostini. Whisk together melted butter and olive oil. Brush both sides of each baguette slice and arrange on a baking sheet. Set aside.
3. Prep the cranberries. Toss cranberries with balsamic vinegar, sugar, and rosemary in a bowl. Spread on a rimmed baking sheet. Line with parchment to avoid sticking.
4. Roast the cranberries. Place in the oven and roast for 5 minutes.
5. Add the crostini. Add the baguette tray to the oven. Roast 6 minutes, then flip the slices and return for another 4–6 minutes until crispy and golden. Both the cranberries and crostini should be done around the same time — the cranberries will have popped open with juices running out.
6. Assemble. Top each crostini with a slice of brie and a spoonful of roasted cranberries. Garnish with thyme if desired.
7. Serve. Best served while cranberries are still warm, but components can be made ahead — cranberries keep overnight in the fridge, crostini keep in a sealed bag. Assemble at room temp when ready.