Cranberry Crostini

Submitted by Dana B.

  • 12 ounces Sunsweet Dried Cranberries
  • 2 Tbsp butter, melted
  • 2 Tbsp olive oil
  • sliced thin French Baguette
  • 2 Tbsp Balsamic Vinegar
  • 1 Tbsp Rosemary
  • 4 Ounces Triple Creme Brie
  • sprinkles (Optional) Thyme

Preheat oven to 425 degrees.
In a small bowl, whisk together the butter and olive oil. Brush both sides of the baguette slices with mixture and line them up on a baking sheet. Set aside.
In another small bowl, stir together the cranberries, balsamic vinegar, sugar, and rosemary. Spread onto rimmed baking sheet lined with parchment paper.
Add the tray of baguette slices to the oven, roast for 6 minutes then remove the baguette slices, flip them over, and return to the oven for another 4-6 minutes, or until crispy and golden. Add the cranberries in the oven at the same time.
Top each baguette with a slice of brie and a spoonful of cranberries. Garnish with thyme if desired.


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