These Brie Crostini are the perfect appetizer for a holiday party! The sweetness from the Spiced Raisin Compote is delicious in contrast to the savory brie.
The holidays are upon us! I don’t know about you, but every store I’ve been in recently (CVS, Home Goods…) already has Christmas decorations out. I thought that always started after Halloween, no?
Since I am trying to keep up, I started testing a few new holiday recipes last weekend, and I think you’re going to LOVE these Baked Brie Crostini with Spiced Raisin Compote. They’re the perfect little hors d’oeurve for a holiday get-together.
I tried to make these crostini healthier than most recipes I saw by reducing the amount of cheese (a little goes a long way), using a whole wheat baguette instead of regular, and cutting way down on the sugar in the compote. Raisins and apples already provide plenty of sweetness – why add copious amounts of sugar?
The results were amazing! There’s so much flavor in each bite.
If you have a large group, feel free to double or even triple this recipe. You can also make the raisin compote ahead of time and keep it in the fridge until you’re ready to prep the crostini.
These Brie Crostini are the perfect appetizer for a holiday party or wine and cheese night!
- 1 medium granny smith apple, peeled and chopped (about 1.5 cups)
- 1/4 cup red onion, sliced very thin
- 1/4 cup golden raisins
- 1.5 Tablespoons white wine vinegar or cider vinegar
- 1 Tablespoon packed light brown sugar
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- Pinch each salt, ground ginger, nutmeg
- 2 ounces Brie
- Whole wheat or multigrain baguette, sliced 1/2 inch thick
Combine the apple through nutmeg in a small saucepan and bring to a boil. Cover, reduce heat, and simmer for 30 minutes, stirring every 7-8 minutes. Uncover and cool.
Preheat oven to 400°.
Spread 1 heaping Tablespoon of raisin compote over each baguette slice. Top each with 1 piece small slice of brie. Arrange the slices on a large baking sheet. Bake at 400° for 5 minutes or until cheese melts.
Recipe adapted from Cooking Light
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