These Cranberry, Brie & Pecan Crostini make a simple yet elegant holiday appetizer. I bring bites like these to gatherings because they’re easy to prepare, travel well, and always disappear fast. The combination of warm, melty brie, roasted balsamic cranberries, and toasted pecans on crisp baguette slices is festive and indulgent without being fussy. If you want a quick, flavorful hors d’oeuvre that looks impressive on a platter, this recipe is a must-try.
Table of Contents
- Why You Will Love This Cranberry Brie Crostini recipe:
- Ingredients You Will Need:
- Kitchen Tools You Will Need:
- How to Make This Cranberry Brie Crostini Recipe:
- How to Modify:
- Dietary Customizations:
- Serving Suggestions:
- Common Questions
- Cranberry, Brie & Pecan Crostini Recipe
Why You Will Love This Cranberry Brie Crostini recipe:
- Elegant appearance with minimal effort—perfect for holiday gatherings.
- Warm, melty brie paired with tangy roasted cranberries and crunchy pecans creates a balanced flavor and texture contrast.
- Quick to prepare—ready in about 30 minutes, making it ideal for last-minute entertaining.
- Customizable: swap herbs, cheese, or add spice to suit your taste.
Ingredients You Will Need:
- Fresh cranberries: Roast down to a bright, sweet-tart compote.
- Honey: Adds natural sweetness; maple syrup can be substituted.
- Balsamic vinegar/reduction: Adds depth and a gourmet finish when drizzled.
- Salt & pepper: Enhance and balance the flavors.
- Fresh thyme: Or use fresh rosemary if you prefer.
- Baguette: Sliced and toasted for a crisp base.
- Brie: A wheel sliced thin so it melts nicely.
- Pecans: Toasted and chopped for crunch.
Kitchen Tools You Will Need:
- Cutting board
- Bread knife
- Mixing bowl
- Baking sheet
- Parchment paper
How to Make This Cranberry Brie Crostini Recipe:
- Preheat the oven to 350°F (175°C). In a bowl, combine cranberries, honey, balsamic vinegar, salt, pepper, and 1 tsp chopped thyme. Spread the mixture on a parchment-lined baking sheet and roast 15–20 minutes, until the berries soften and begin to pop.
- While the cranberries roast, arrange baguette slices on another baking sheet. Top each slice with a thin piece of brie and bake 8–10 minutes, until the cheese melts and the bread is lightly golden.
- To assemble, spoon a small amount of the roasted cranberry mixture onto each brie-topped crostini. Drizzle with a balsamic reduction, sprinkle with chopped toasted pecans, and finish with a few thyme leaves. Serve warm.
How to Modify:
- Add orange zest or a splash of orange juice to the cranberries for a bright citrus note.
- Stir in a pinch of cinnamon or nutmeg for warm, holiday spice.
- Add diced jalapeño to the cranberry mixture before roasting for a sweet-heat variation.
- Swap brie for goat cheese for tang, or use camembert for a richer, earthier profile.
Dietary Customizations:
- Gluten-free: Use a gluten-free baguette or slices of gluten-free bread.
- Nut-free: Omit pecans or substitute toasted pumpkin or sunflower seeds.
- Lower sugar: Reduce the honey or use a lower-sugar alternative.
- Dairy-free: Use a dairy-free brie or a plant-based cream cheese alternative.
Serving Suggestions:
These crostini are ideal on a holiday appetizer board. Arrange them with other small bites, cheese, cured meats, and fresh fruit to create a colorful, varied spread. They pair well with sparkling wine, a light red, or a festive cocktail.
Common Questions
Yes. Roast the cranberries up to 3 days ahead and store them in an airtight container in the refrigerator. Warm briefly on the stove before using.
It’s best to assemble just before serving so the bread stays crisp. You can toast the baguette slices ahead and store them airtight for up to 24 hours.
Store components separately: roasted cranberries for 3–4 days, brie according to package instructions, and keep assembled crostinis refrigerated up to one day—note the bread will soften.
Yes—use your favorite gluten-free baguette or bread.
Goat cheese, camembert, or a mild blue cheese all pair nicely with sweet-tart cranberries.
Toast the slices until just golden rather than deeply browned to avoid an overly hard texture when cooled.
More Appetizers You Will Love For the Holidays:
- Caramelized Onion and Brie Puff Pastry Bites
- Whipped Ricotta Dip with Hot Honey
- Crab and Shrimp Dip
- Turkey and Cranberry Meatballs
- Smashed Potato Blinis with Smoked Salmon
- Blue Cheese & Prosciutto Wrapped Pears
If you make this Cranberry Brie Crostini recipe, let me know in the comments below or share a photo on Instagram—I love seeing your creations!
Cranberry, Brie & Pecan Crostini
Ingredients
- 2 cups fresh cranberries
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- ¼ tsp salt
- ¼ tsp pepper
- 2 tsp fresh thyme
- ½ baguette cut into 1-inch thick slices
- 1 wheel creamy brie cut into slices.
- 2 tbsp chopped toasted pecans
- 1-2 tbsp balsamic reduction for drizzling
Instructions
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Preheat the oven to 350 degrees Fahrenheit.
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In a bowl, stir together cranberries, honey, balsamic vinegar, salt, pepper, and 1 tsp thyme. Spread the mixture on a parchment-lined baking sheet and roast 15–20 minutes until the cranberries are tender and begin to pop.
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While the cranberries roast, arrange baguette slices on a baking sheet and top each with a slice of brie. Bake 8–10 minutes until the cheese melts and the bread is lightly golden.
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Spoon a small amount of the roasted cranberry mixture onto each brie-topped slice. Drizzle with balsamic reduction, sprinkle with chopped pecans, garnish with thyme, and serve warm.
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