The Recipe Bench

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 24 crostini

These Cranberry Chutney and Brie Crostini are the perfect holiday appetizer. Sweet-tart cranberry chutney, creamy brie, and crispy toasted bread topped with crunchy fried mustard seeds. They’re elegant enough for Thanksgiving but easy enough for any gathering. Make the chutney days ahead for stress-free entertaining.

Why You’ll Love This Recipe

The perfect bite. Creamy brie, tart-sweet cranberry chutney, and crunchy mustard seeds create incredible flavor and texture contrast.

Elegant but easy. These look impressive but come together in under 40 minutes. Your guests will think you spent hours.

Make the chutney ahead. The cranberry chutney can be made several days in advance and stored in the fridge.

Versatile serving options. Serve them pre-assembled or set up a DIY crostini bar and let guests build their own.

Perfect for Thanksgiving and Christmas. The cranberry chutney can double as a condiment for your holiday dinner.

Tips for Success

Use a good-quality baguette. A crusty French baguette works best. Avoid soft sandwich bread.

Slice evenly. Cut the baguette into even 1/4-inch slices so they toast uniformly.

Soften the brie. Let the brie sit at room temperature for 30 minutes before assembling for easier spreading.

Cover the mustard seeds immediately. They pop like popcorn! Keep the lid on until the popping stops.

Don’t skip the mustard seeds. They add an essential crunchy, nutty element that makes these special.

Make chutney ahead. The chutney tastes better after sitting in the fridge for a day or two. Make it up to 5 days ahead.

Assemble just before serving. Pre-assembled crostini can get soggy. Assemble no more than 30 minutes before serving.

Set up a DIY bar. For parties, arrange the crostini, brie, chutney, and mustard seeds separately and let guests build their own.

Frequently Asked Questions

Can I use frozen cranberries? Yes! No need to thaw them first. Just add them frozen and cook as directed.

What can I substitute for mustard seeds? Toasted pine nuts, chopped pecans, or toasted pumpkin seeds all work well.

Can I make these ahead? Make the chutney and crostini ahead, but assemble just before serving to prevent sogginess.

What if I can’t find shallots? Use 1/4 cup finely minced red onion as a substitute.

Can I use a different cheese? Yes! Camembert, goat cheese, or even cream cheese work well.

How do I prevent the crostini from getting soggy? Assemble no more than 30 minutes before serving, and make sure the chutney is cool (not warm).

Cranberry Chutney and Brie Crostini (Perfect Holiday Appetizer!)

These Cranberry Chutney and Brie Crostini are the perfect holiday appetizer. Sweet-tart cranberry chutney, creamy brie, and crispy toasted bread topped with crunchy fried mustard seeds. They're elegant enough for Thanksgiving but easy enough for any gathering. Make the chutney days ahead for stress-free entertaining.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings: 24 crostini

Ingredients Method

Ingredients

  

• 1 French baguette sliced into 1/4-inch rounds
• 3 tablespoons olive oil divided
• Salt and black pepper to taste
• 8 oz brie cheese softened and cut into small pieces
• 2 tablespoons yellow mustard seeds
• 1/2 cup shallots minced
• 1 tablespoon fresh ginger minced
• 12 oz fresh cranberries
• 1/4 cup apple cider vinegar
• 1/3 cup fresh orange juice
• 1/2 cup light brown sugar packed
• 1/2 teaspoon kosher salt
• Pinch of red pepper flakes
• Fresh rosemary leaves for garnish optional

Method

 

1. Fry the mustard seeds. Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add the mustard seeds and immediately cover with a lid (they will pop!). Shake the pan occasionally as they cook. After 1-2 minutes, when the popping slows and seeds are browned, remove from heat. Keep covered until popping stops completely. Transfer to a paper towel-lined plate and sprinkle with salt. Set aside.
2. Start the chutney. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the minced shallots and sauté until golden and softened, about 3-4 minutes.
3. Add chutney ingredients. Add the minced ginger, cranberries, cider vinegar, orange juice, brown sugar, salt, and red pepper flakes to the saucepan. Stir to combine.
4. Cook the chutney. Bring to a simmer and cook, stirring occasionally, until the cranberries pop and the mixture thickens, about 10-12 minutes. The chutney should be jam-like in consistency.
5. Cool the chutney. Remove from heat and let cool to room temperature. The chutney will continue to thicken as it cools. Transfer to a jar or container and refrigerate until ready to use.
6. Make the crostini. Preheat oven to 350°F. Arrange baguette slices in a single layer on a baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Bake for 10-12 minutes until golden brown and crispy. Set aside to cool.
7. Assemble the crostini. Spread a generous amount of softened brie on each crostini. Top with a spoonful of cranberry chutney and a sprinkle of fried mustard seeds. Garnish with fresh thyme leaves if desired.
8. Serve. Arrange on a platter and serve immediately, or set up a DIY crostini bar with all the components and let guests assemble their own.

Nutrition Information (Per Serving)

Calories: 95 Protein: 3g Carbohydrates: 11g Fat: 4g Fiber: 1g Sugar: 5g

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