Cranberry-Brie Crostini: The Holiday Bite Everyone Fights Over
Golden toasted baguette, warm oozy Brie, tart-sweet cranberry sauce, and a snowy sprinkle of fresh toppings. One bite and your guests will be hunting for the tray again. This is the effortless holiday appetizer that looks straight out of a magazine but takes almost zero skill.
The secret to next-level texture? Perfectly thin slices and delicate shreds that melt into the cheese and let the cranberry shine. A quick spin with the Geedel Rotary Cheese Grater handles everything safely and evenly—no knife slips, no chunky bits.
🧀Ingredients (makes about 20 pieces)
1 French baguette, sliced ½-inch thick
8–10 oz wheel of Brie (cold for easier slicing)
1 cup homemade or good-quality cranberry sauce
¼ cup pistachios (shelled)
2–3 sprigs fresh rosemary
Optional finishing touches: flaky sea salt, honey drizzle, cracked black pepper
🍞Step-by-Step: Holiday Magic in Every Bite
1. Toast the base
Brush baguette slices lightly with olive oil and toast until golden. You want crunch that holds up to the warm Brie.
2. Slice & shred like a pro
Lock the cheese grater hand crank on your counter.
Use the slicing blade for paper-thin Brie rounds that melt in seconds.
Switch to the coarse shred blade for fluffy pistachio pieces and rosemary needles that scatter like confetti.
3. Assemble the dream
Place a Brie slice on each warm toast. Spoon a small dollop of cranberry sauce on top. Sprinkle with shredded pistachios and rosemary.
4. Final flourish
Pop under the broiler for 30–60 seconds until the Brie just starts to ooze. Finish with a tiny drizzle of honey and a few flakes of sea salt.
🍒Tips & Twists
Make-ahead: Toast bread and prep toppings hours ahead; assemble right before serving.
Vegetarian crowd? Already perfect.
Want heat? Add a paper-thin slice of fresh jalapeño under the Brie.
Party shortcut: Use store-bought cranberry-orange relish for extra zing.
🥜Conclusion: The 5-Minute Showstopper
These Cranberry-Brie Crostini are holiday happiness on toast—sweet, savory, creamy, crunchy, and gone in minutes. One tool makes the whole platter look (and taste) professional: the rotary grater.
