Ingredients:

  • 12 oz fresh cranberries
  • 1/3 cup aged balsamic vinegar
  • 1/2 cup honey
  • 1 tbsp fresh thyme leaves
  • 1/2 tsp sea salt
  • 1 orange, zested
  • 1 large baguette, sliced into 1/2 inch rounds
  • 1/4 cup extra virgin olive oil
  • 1 garlic clove, halved
  • 8 oz brie cheese, chilled
  • 1/4 cup fresh mint or basil, chiffonade
  • 1/2 cup toasted pecans, roughly chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). On a large rimmed baking sheet lined with parchment paper, toss the cranberries with balsamic vinegar, honey, sea salt, and fresh thyme.
  2. Spread cranberries in a single layer and roast for 15–18 minutes until the berries burst and the liquid reduces into a thick, mahogany-colored syrup.
  3. While cranberries roast, arrange baguette slices on a second baking sheet. Brush both sides lightly with extra virgin olive oil.
  4. Toast the baguette slices in the oven for 5–7 minutes until edges are golden and crisp. Remove from oven and immediately rub the top of each warm slice with the cut side of the halved garlic clove.
  5. Slice the chilled brie into small wedges or rounds. Place one piece of brie onto each warm garlic-rubbed crostini.
  6. Top the brie with a generous spoonful of the warm roasted balsamic cranberries. Garnish with mint or basil chiffonade and chopped toasted pecans.