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Cranberry Chutney on top of melted brie crostini
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4.88 from 8 votes

Warm Brie Crostini Recipe with Cranberry Chutney

Be the host of the holidays! Simply Cranberry brings all the flavor to your favorite holiday dishes, especially this warm brie crostini recipe.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Servings: 12 crostini
Author: Lorie Yarro



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

For the Chutney:

  • 1/2 c Simply Cranberry Cocktail
  • 1/4 c apple cider vinegar
  • 1 12 oz. package fresh cranberries
  • 3/4 c brown sugar
  • 1 apple small diced
  • 1/2 c golden raisins
  • zest of one orange
  • dash of cinnamon (more to taste)
  • 1/4 c chopped pecans

Optional garnishes:

  • rosemary sprig
  • extra orange zeet


  • 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 1/2 in. thick. 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.