Cranberry Brie Crostini with Pistachios

These cranberry brie crostini with pistachios put red and green on one crisp little toast: soft brie, a spoonful of whole berry cranberry sauce, salty chopped pistachios and a thin thread of honey. The batch makes about 24 pieces in 20 minutes, so it suits anyone hosting a holiday party, bringing a tray to a potluck, or setting out something warm while the main course finishes.

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Everything happens on one baking sheet in a 400°F oven. The bread toasts first, the cheese goes on for a short second bake, and the cold toppings land at the end so they stay bright.

What goes on the toasts

• 1 baguette, sliced 1/2 inch thick
• 2 tbsp olive oil
• 8 oz brie, sliced
• 1/2 cup whole berry cranberry sauce
• 1/3 cup shelled pistachios, chopped
• 1 tbsp small fresh rosemary sprigs
• 2 tbsp honey

Why the pistachios should be salted

The recipe tip is short and worth following: buy salted pistachios. Cranberry sauce is sweet, honey is sweet, and brie is mild and creamy. Without a salty element, the bite tastes flat and a little sugary. Salted nuts give every crostino a sharp edge that makes the cranberry taste more like fruit and less like jam.

Chop the pistachios roughly rather than grinding them. You want small pieces that show their green color on top of the red sauce, and you want a bit of crunch to play against the soft cheese. Aim for bits small enough that a pinch scatters evenly over each spoonful of cranberry sauce instead of sitting in one big chunk.

Getting a toast that holds up to warm brie

The most common letdown with crostini is bread that bends or turns soggy the moment the cheese melts. The fix is the first bake. Toasting the brushed slices for the full 6 to 8 minutes dries out the crumb and turns the surface golden, so it can take a layer of melted brie and a spoonful of sauce without going limp.

Slicing matters too. At 1/2 inch thick, each piece is sturdy enough to pick up with one hand but thin enough to crisp through the middle. Try to keep the slices even so they all finish at the same time. Brush the olive oil over the tops so every slice gets a light coat; dry patches stay pale while oiled ones brown.

For the second bake, watch the cheese instead of the clock alone. You are looking for brie that has softened and slumped slightly over the toast, which takes 3 to 4 minutes. If it bakes much longer, it starts to run off the edges onto the pan.

Step by step

• Heat the oven to 400°F. Lay the baguette slices on a baking sheet and brush with the olive oil.
• Toast 6 to 8 minutes, until golden and crisp.
• Top each toast with a slice of brie and bake 3 to 4 minutes, until the cheese softens.
• Spoon a little cranberry sauce on each and sprinkle with the pistachios and rosemary.
• Drizzle lightly with honey and serve warm.

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Setting them out on the table

These crostini are meant to be eaten warm, while the brie is still soft. Pull the sheet from the oven, add the toppings right away, and move them to a board or platter. Half a cup of cranberry sauce spread over about 24 toasts works out to a small spoonful each, which is the right amount. Too much and the sauce slides off when someone takes a bite.

Go easy with the honey. The recipe says to drizzle lightly, and that is good advice: a thin line across each toast adds shine and a floral note, while a heavy pour makes them sticky to pick up. Small rosemary sprigs on top add a piney smell and a bit of green that looks festive next to the pistachios.

The order of the steps keeps the finish quick. Have the cranberry sauce, chopped pistachios, rosemary and honey lined up next to the stove before the brie goes in, so you can top every toast the moment the sheet comes out and the crostini still reach the table warm.

They sit well on a spread with cheese, crackers and fruit, or as a warm bite next to a salad before a holiday dinner. With about 24 pieces from one baguette, the 1/3 cup of pistachios and 1 tbsp of rosemary are shared across all of them, so a light sprinkle on each toast is all you need.

If you like this combination, try our cranberry brie crostini with hot honey for a spicier version, the cranberry brie crescent bites made with flaky dough, or a whole cranberry pecan baked brie in puff pastry as the centerpiece of a holiday board.

Questions about these crostini

Do I need to remove the rind from the brie?

No. The recipe simply calls for sliced brie, and the rind is edible. Leaving it on also helps each slice hold its shape on the toast while it softens in the oven.

How many crostini does one batch make?

One baguette sliced 1/2 inch thick makes about 24 crostini, with the 8 oz of brie, 1/2 cup of cranberry sauce and 1/3 cup of pistachios divided among them.

Why add the cranberry sauce after baking instead of before?

Spooning it on after the cheese softens keeps the sauce cool and bright against the warm brie, and it keeps the pistachios and rosemary from toasting or wilting in the oven.

Why does my bread go soft under the cheese?

Usually the first bake was too short. Give the oiled slices the full 6 to 8 minutes until they are golden and crisp before any brie goes on.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us