Roasted Balsamic Cranberry & Brie Crostini
4 ½ Tbsp. Teaoli Butter Extra Virgin Olive Oil
2 Tbsp. Teaoli Extra Virgin Olive Oil (Basil, Blood Orange, Herbs de Provence, Eureka Lemon, or Wild Rosemary)
½ french baguette, sliced thinly
12 oz. fresh cranberries
2 Tbsp. Teaoli Balsamic Vinegar (Dark Chocolate, Espresso, Tangerine, or Vanilla)
½ c. sugar
1 Tbsp. fresh rosemary, chopped finely
4 oz. triple cream brie cheese
Preheat oven to 425°F. In a small bowl, whisk together the olive oils. Brush both sides of baguette slices with the mixture and line them up on a baking sheet in a single layer. Set aside. In another small bowl, stir together cranberries, balsamic vinegar, sugar, and rosemary. Spread onto a rimmed baking sheet lined with parchment paper. Place in oven and roast for 5 minutes, then add baguette slices to the oven. Roast for an additional 6 minutes, flip baguette slices over, and roast for another 4-6 minutes, until crispy and golden and cranberries have popped open and released juices. Remove everything from the oven. Top each baguette slice with a slice of brie and a spoonful of roasted cranberry mixture. Garnish with thyme if desired. Serve warm, or chill cranberry mixture and store crostinis in a ziplog bag. Assemble at room temperature when ready!
Recipe adapted from Neighborfood Blog.
- Olive Oils
- Gift Sets
- Specialty Items