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Cranberry Brie and Prosciutto Crostini

Cranberry Brie crostini pair crisp, lightly golden baguette toasts with softened Brie and whole-berry cranberry sauce. Prosciutto and fresh thyme finish each warm bite with savory flavor.
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Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the crostini
  • 1 baguette 12- to 16-ounce
  • 1 tbsp olive oil
For the topping
  • 8 oz Brie cheese cut into 24 small slices
  • 1 cup whole-berry cranberry sauce
  • 4 oz prosciutto thinly sliced, torn into small pieces
  • 1 tsp fresh thyme leaves

Equipment

  • 1 large rimmed baking sheet

Method
 

Make the crostini
  1. Heat the oven to 400°F.
  2. Cut the baguette into 24 slices about 1/2 inch thick.
  3. Arrange the slices on a large rimmed baking sheet.
  4. Brush the tops with all the olive oil.
  5. Bake for 6 to 8 minutes, until the slices are crisp and lightly golden at the edges.
Top and finish
  1. Place a slice of Brie on each toast.
  2. Spoon cranberry sauce over the Brie.
  3. Bake for 3 to 5 minutes, until the Brie is softened.
  4. Top each crostini with prosciutto and thyme.
  5. Serve warm.

Notes

For the crispest toasts, add the topping just before the final bake. Refrigerate leftovers for up to 2 days; freezing is not recommended. For a vegetarian option, omit the prosciutto.