This killer recipe is as perfect an appetizer for the Thanksgiving-thru-Christmas holidays as can be! We served these last night warm from the oven with a very good rose champagne. Though there are sweet elements, worry not as the bread and cheese provide the perfect offset and the result is actually more savory than sweet. I would love to try this with chevre, too, which would add convenience--it being easier than dealing with the rind on the brie.
Heat oven to 375F.
1 c fresh cranberries
1 tblsp honey or maple syrup
2 tblsp good balsamic vinegar
Pinch thyme, salt and pepper
8 ounces of brie sans rind
thinly sliced baguette and olive oil
Combine the cranberries, syrup, vinegar and seasonings in a bowl and mix. Spread on a cookie sheet and roast for 10 minutes.
Set aside and prepare crostinis, brushing each slice with olive oil and bake for about 5 minutes/until crisp.
Top each baguette slice with a flat piece of brie cheese that fit within the outer parameters of the bread, spoon some cranberries over, and return to the oven until the brie just starts to melt, about 3-5 minutes. Serve.
