Thanksgiving is one of my favorite holidays. I get the chance to spend time with the people who matter most in my life and I also get to do what I do best, cook. This year was particularly exciting for my family, because it was my nephew Brenton’s first Thanksgiving. He spent the holiday as my taste tester (hence the cranberry chutney on his bib in the picture below), and he loved just about everything!
Beside the obviously extravagant main course and sides, I love making a few delicious little bites for before dinner. One of my absolute favorites is my Cranberry & Brie Crostini. I start by making my cranberry chutney (which is also served with dinner). It’s tart, sour and sweet. Combine that with some creamy brie and crunchy baguette and it’s the ideal combination of flavor and texture.
Cranberry & Brie Crostini
Yields: 8-10 Servings
12 oz cranberries
2 cups sugar
1 cup water
1 green apple, peeled and chopped
1 lemon, zest and juice
1 orange, zest and juice
1 baguette, sliced
2 tablespoons olive oil
1/3 lb mild brie
1/2 cup pecans
Begin by putting a small pot over medium heat. Add the cranberries, water and sugar and let it simmer for five minutes. Add the chopped apple, lemon zest and juice, as well as the orange zest and juice. Stir all of the ingredients together and turn down the heat to low. Allow this mixture to simmer for about twenty minutes or until you can see the mixture “jelly”. Put the chutney into the refrigerator and allow it to sit overnight.
Preheat your oven to 350-degrees and place the sliced baguette on a sheet pan. Toss the baguette with the olive oil, salt and pepper. Put the baguette in the oven for 5-7 minutes or until it is lightly toasted.
Finally, spread the brie onto each piece of baguette, drizzle a little bit of cranberry chutney and one pecan.