Ingredients

1 baguette (approx. 12 oz.)

5-6 oz. Brie

1-2 tablespoons olive oil

1/2 cup cranberry juice cocktail

1/4 cup apple cider vinegar

1 (12 oz.) package fresh cranberries

3/4 cup brown sugar

1 small apple, diced

1/2 cup golden raisins

Zest of one orange

Dash of cinnamon (more to taste)

1/4 cup chopped pecans

Rosemary sprigs

Extra orange zest for garnish

Instructions

Step 1: In a saucepan, combine cranberry juice cocktail, apple cider vinegar, fresh cranberries, brown sugar, diced apple, golden raisins, orange zest, and cinnamon. Stir the mixture and bring it to a boil over medium-high heat, stirring occasionally until the cranberries begin to pop.

Step 2: Reduce heat to low and simmer for about 15 minutes, or until the chutney thickens. Remove from heat and transfer to a bowl. Chill until cooled; the chutney can be made 1-2 days ahead of serving.

Step 3: Preheat the oven to 375°F (190°C). Slice the baguette diagonally into 1/2 to 3/4 inch thick slices, discarding the ends. Arrange the slices on a parchment-lined baking sheet.

Step 4: Brush each bread slice evenly with olive oil. Top each with a slice of Brie.

Step 5: Bake the crostini for 5-7 minutes, or until the Brie has melted. Remove from the oven and spoon a generous amount of the chilled cranberry chutney on each slice.

Step 6: Sprinkle chopped pecans and extra orange zest over the crostini. Garnish with rosemary sprigs if desired, and serve immediately.

Tips & Variations

For a nuttier flavor, toast the pecans lightly before sprinkling them on top.

Use a flavored Brie, such as cranberry or truffle Brie, to add extra depth.

Substitute golden raisins with dried cranberries for a more tart chutney.

If preferred, make the chutney spicier by adding a pinch of ground cloves or allspice.

Prepare the chutney ahead of time to allow the flavors to meld for better taste.

Storage

Store leftover cranberry chutney in an airtight container in the refrigerator for up to 5 days. Keep any leftover crostini components separate—bread and Brie are best enjoyed fresh, but you can refrigerate the chutney and reheat gently before serving. Reheat the crostini briefly in the oven to melt the cheese again.

FAQs

Can I make the cranberry chutney ahead of time?

Yes, the chutney can be made 1-2 days in advance and stored in the refrigerator. This also allows the flavors to develop more deeply.

What can I use if I don’t have fresh cranberries?

If fresh cranberries are unavailable, frozen cranberries work well too. Just thaw them slightly before cooking. Dried cranberries are not recommended for this chutney as they won’t provide the same texture or acidity.