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Cranberry Chutney on top of melted brie crostini
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4.89 from 9 votes

Warm Brie Crostini Recipe with Cranberry Chutney

A simple delicious appetizer that will be a crowd pleaser, this Warm Brie Crostini recipe with Cranberry Chutney is the flavor of the holiday season and beyond. Use leftover cranberry chutney or sauce or make it from scratch. The melted brie and cranberry combo is so delicious!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Servings: 12 crostini
Calories: 174kcal
Author: Lorie Yarro

Ingredients

Crostini:

  • 1 baguette (approx. 12 oz.)
  • 5-6 oz. Brie
  • 1-2 T olive oil

For the Chutney:

  • ½ c cranberry juice cocktail
  • ¼ c apple cider vinegar
  • 1 12 oz. package fresh cranberries
  • ¾ c brown sugar
  • 1 apple small diced
  • ½ c golden raisins
  • zest of one orange
  • dash of cinnamon (more to taste)
  • ¼ c chopped pecans

Optional garnishes:

  • rosemary sprig
  • extra orange zest

Instructions

  • In a sauce pan, combine all ingredients except for pecans (add these when serving) for the chutney and stir. Bring to a boil on medium high, stirring occasionally until cranberries begin to pop. Reduce the heat to low and allow to heat for approximately 15 minutes or until thick. Transfer to a bowl and chill until cooled. You can make the chutney 1-2 days ahead of time.
  • For crostini, start by preheating oven to 375°F.
  • Slice baguette on a diagonal about ½ in. - ¾ in. thick, removing the ends. Place on a parchment lined baking sheet and spread olive oil evenly onto each slice.
  • Add slices of brie to each piece of bread.
  • Bake for about 5-7 minutes or until Brie is melted. Remove from oven and add a spoonful of chutney to each and sprinkle with pecans, orange zest and a sprig of rosemary if desired.
  • Serve immediately.

Notes

  • This brie crostini recipe is best served immediately. For the warm, melted brie, you will want to get these on a platter to guests as quickly as possible. They will still be ok a bit cooled off, but the sooner the better in my opinion.
  • You can serve the chutney on the side and allow guests to spoon it themselves. If cranberry isn't for everyone at the party, just place it on the side of the crostini for everyone to spoon over as they dig in.
  • For best results, prepare the chutney in advance. This will give it plenty of time to cool. You will want it chilled when serving it over top. Room temperature is ok as well but you don't want it hot.
  • You will likely have leftover chutney from this recipe.
Nutritional information is provided as a courtesy only and should be considered an estimate rather than a guarantee. Ingredients can vary and Lemons + Zest makes no guarantees to the accuracy of this information.

Nutrition

Calories: 174kcal | Carbohydrates: 26g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 12mg | Sodium: 141mg | Potassium: 108mg | Fiber: 2g | Sugar: 18g | Vitamin A: 89IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 1mg