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Cranberry Compote & Brie Crostini

This is such a beautiful appetizer to serve during the holidays! It is also the perfect dish to make with leftover cranberry sauce. You will thank me later!

Photography: Leah Walker Wilson

Wood Serving Trays: WREN Home

Photography: Leah Walker Wilson

Wood Serving Trays: WREN Home


For the Cranberry Compote:

· 1 (12 oz.) Bag of Fresh Cranberries, rinsed

· 1 ½ Cups Sugar

· 1 Cup Water

· 1 Granny Smith Apple, Peeled and Diced

· ¾ Cup Pecans, Roughly Chopped

· Zest and Juice of 1 Lemon

· Zest and Juice of 1 Orange

· Brie, Sliced in thin rectangles (cut into the same size as your crostini or crackers)

· 3 Sprigs Fresh Rosemary

· Crostini


1. In a medium sauce pot, combine the cranberries, water, sugar and cook on low heat for 5-7 minutes.

2. Next, add the apples, pecans, zest and juice of lemons and oranges. Continue cooking on low heat for 10-15 minutes. You will know when mixture is down when the cranberries start to lightly “burst” open.

3. Remove from heat and let cool before serving.

For Assembly:

1. Cut the brie into thinly sliced 1 inch square or rectangles. Set aside.

2. Lay out your crostini on a sheet pan and place one brie rectangle on each crostini.

3. Next, add one tablespoon of the cranberry compote.

4. Garnish with fresh rosemary.

5. Enjoy!

Cranberry Compote & Brie Crostini
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