Roasted Cranberry Apple Brie Crostini with a Kahlúa Glaze

We are rapidly approaching the holiday season and all of the parties, family gatherings, memories, and delicious food that goes with it.  I love to cook and entertain – so each year, whether it is in my own home or when I’m an invited guest to holiday get-togethers, I’m always game to make a few yummy dishes!

This is the perfect appetizer to serve at one of your upcoming dinners – it has just the right amount of crunchiness, tartness, sweetness, and creaminess all built into just a few bites!  This one doesn’t take long to make and tastes great at room temperature, what more could you want?  The roasted cranberries that top this crostini might be my favorite part, super easy while adding that extra special touch to the dish. 

Once you do give this dish a try, I’d love to hear your feedback!  I know this will be on our menu for Thanksgiving Dinner this year!

Roasted Cranberry, Apple, Brie Crostini with a Kahlúa Glaze

Makes 16 Crostini, serving 6-8 as an appetizer

Extra virgin olive oil
Salt & pepper
½ Honeycrisp apple, cut into 16 slices (slice more for garnish)
16 slices of Brie cheese, cut to fit baguette slices
1 cup fresh cranberries
½ tablespoon granulated sugar
4 tablespoons dark brown sugar
¼ cup Kahlúa
¼ cup chopped hazelnuts

Preheat oven to 375 degrees.  On a cookie sheet, arrange baguette slices, brush with olive oil and season with salt and pepper.  Toast in the oven for 8-10 minutes or until lightly browned. 

Increase oven to 400 degrees.  In a small bowl combine the cranberries and granulated sugar.  Arrange in a single layer on a piece of foil on the cookie sheet.  Roast for 8-10 minutes, remove from oven and let cool slightly.

In a small saucepan, add brown sugar and Kahlúa.  Cook over medium heat, stirring constantly for a few minutes until combined.  Remove from heat while mixture is still thick. 

On each baguette slice, add a piece of Brie cheese, spoon on some of the Kahlúa brown sugar mixture, add an apple slice, add a few roasted cranberries, drizzle on a little bit more of the Kahlúa brown sugar mixture, and top with a few chopped hazelnuts.

Serve immediately.

Lemon Rosemary Goat Cheese Crostini with Aged Balsamic Drizzle

This crostini is beyond delicious!  If you like goat cheese, you are going to want to try this!  Not only does it taste good, but it is super easy to make. 

When planning this for a party, you can slice the bread in advance and store in a zip top container to keep fresh.  You will also want to make the balsamic drizzle ahead of time.  This can easily be stored in a squeeze bottle in your refrigerator.  Just before you are ready to serve, spread the cheese on the bread slices, broil, then drizzle with the balsamic.  These can easily be served warm or at room temperature - perfect for a party!

Lemon Rosemary Goat Cheese Crostini with Aged Balsamic Drizzle
Serves 6-8 as appetizer 

11 oz. log of goat cheese
2-3 sprigs fresh rosemary
Salt
1 tablespoon whole black peppercorns
Peel of 1 lemon
1 cup Extra Virgin Olive Oil
¾ cup Aged Balsamic Vinegar
1/3 cup brown sugar
Baguette, sliced

Place the log of goat cheese in a narrow pan...a loaf pan is perfect for this.  Add rosemary, salt, black peppercorns, and lemon peel.  Pour olive oil over goat cheese.  Cover and refrigerate overnight, periodically spooning more olive oil over the goat cheese.  You can also break up the goat cheese into large pieces so that more of it can marinate in the olive oil.  Note that the goat cheese will not absorb all of the oil. 

To make the balsamic drizzle, in a small saucepan over medium heat, add aged balsamic vinegar and brown sugar, stir to combine.  Watch the pan constantly and stir frequently until the vinegar reduces by about half.  This will take 15-20 minutes.  Once reduced, let cool and pour into squeeze bottle. 

Just before serving, preheat oven to broil.  To each slice of baguette, spread a generous amount of goat cheese and place on a baking sheet. Spoon a small amount of the marinated olive oil to each slice.  As you start to spread the cheese, it will start to break apart in the marinating dish.  Goat cheese can be very crumbly!    It's OK - just keep scooping it up, along with the oil, with your spreader. 

Broil until cheese is bubbly and toasts are golden, about 5-7 minutes.  

Remove from oven and let cool slightly.  Using squeeze bottle (or spoon) to drizzle balsamic glaze over each baguette slice.  Serve.  Store any remaining balsamic glaze in refrigerator.