Cranberry Crostini Appetizer with Chef Jamie

Laura Pence,

Cranberry Crostini Appetizer

yields: 15-20 pieces

French Bread 1 loaf

Brie Cheese, room temperature 2 pieces (about 100 grams/3 oz each)

Butter, unsalted, soft 3 oz

Garlic, chopped fine 1 tsp

All Purpose Seasoning 1/4 tsp

Cranberry Jam

Olive Oil 2 Tbl

Shallot, chop small 1-2 small (about 3 Tbl)

Salt 1/2 tsp

Pepper pinch

Cranberry Juice 2 1/2 cup

Dried Cranberries 1 1/2 cup

Red Wine Vinegar 4 T

Juice of Lemon 1 ea

  1. In a small bowl, make garlic butter by mixing the unsalted butter, garlic and all purpose seasoning.  Set aside.
  2. In a small skillet pan, heat the oil over medium high heat, add the chopped shallots, salt and pepper.  Stir frequently, until shallots start to brown around the edges.  Deglaze by adding the red wine vinegar and allow to cook for about 1 minute.  Add remaining ingrediants and bring to a boil, reduce the heat to a low to medium heat and allow to simmer until almost all the liquid has evaporated and the jam has thickened.  Once the jam has a thick consistency, remove from heat and set aside.
  3. While the jam is reducing, prepare your crostini.  Slice your french bread (15-20 pieces) at a bias (diaganal) about 1/2 inch thick, and spread the garlic butter on the one side covering the entire surface. Heat a large skillet pan, over a medium high heat.  Place the buttered side down onto the pan and allow to grill until golden brown.  Flip over each piece slice and slightly toast on the opposite side.  Repeat this process until all the slices of bread are toasted.
  4. Assemble the Crostini by spreading each slice on the buttered side with brie and then topping off with the Cranberry Jam.  Serve warm.

Chef’s Notes: If the Brie has a rind on the outside either slice off or scoop out the cheese as you spread onto the crostini.  Some Brie is ready to spread and has no rind.  Do not serve with rind.

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