Ingredients:
- bag fresh or frozen cranberries (340g / 12 oz)
- /2 cup granulated sugar (100g)
- /2 cup water (120ml)
- /4 cup fresh orange juice (60ml)
- Zest of 1 large orange
- cinnamon stick
- medium baguette
- tablespoons good quality olive oil
- Pinch of flaky sea salt
- oz (225g) Brie cheese, sliced 1/4 inch thick
- /2 cup walnut halves or pieces (60g)
- tablespoons fresh rosemary, finely chopped (optional)
Instructions:
- Combine cranberries, sugar, water, orange juice, zest, and cinnamon stick in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves.
- Reduce heat to low and cook gently for 10–15 minutes, stirring occasionally, until most cranberries have burst and the sauce has thickened slightly. Remove from heat, discard the cinnamon stick, and set aside to cool.
- Preheat oven to 375°F (190°C). Toast walnuts in a dry skillet over medium-low heat for 3–5 minutes until fragrant. Set aside.
- Slice the baguette diagonally into rounds approximately 1/2 inch thick. Brush both sides lightly with olive oil and sprinkle with salt. Arrange on a baking sheet.
- Bake the bread for 8–10 minutes, flipping halfway, until lightly golden and crisp.
- Reduce oven temperature to 350°F (175°C). Arrange the toasted crostini back on the baking sheet and top each slice with 1-2 pieces of Brie.
- Bake for 3–5 minutes, just until the cheese is soft and slightly melted.
- Remove from oven immediately. Top each piece of melted cheese generously with the cooled cranberry compote.
- Garnish each Cranberry Crostini with toasted walnuts and a sprinkle of fresh rosemary, if using. Serve warm.