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Cranberry Brie and Prosciutto Crostini

Cranberry Brie and prosciutto crostini are oven-toasted baguette slices topped with soft, melting Brie, savory prosciutto, whole-berry cranberry sauce, and fresh thyme. Bake the toasts until lightly crisp around the edges, then finish them warm for an easy appetizer with contrasting sweet and savory flavors.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

For the crostini
  • 1 baguette 12-ounce, cut into 24 slices about 1/2 inch thick
  • 2 tbsp olive oil
For the topping
  • 8 oz Brie cut into 24 small pieces
  • 4 oz prosciutto thinly sliced, torn into pieces
  • 0.5 cup cranberry sauce whole-berry
  • 1 tsp thyme fresh leaves

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

Make the crostini
  1. Heat the oven to 400°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Arrange the baguette slices in a single layer and brush the tops with olive oil.
  4. Bake for 8–10 minutes, until lightly toasted around the edges.
Assemble and finish
  1. Place a piece of Brie and some prosciutto on each toast.
  2. Bake for 3–5 minutes, until the Brie is soft and beginning to melt.
  3. Top each crostini with cranberry sauce and a few thyme leaves.
  4. Serve warm.

Notes

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