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
Ingredients:
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
Directions:
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!
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