CIDERCRAFT Magazine, CIDERCRAFT Volume 14 2020
Brie and Cider Cranberry Crostinis Recipe by Jackie Dodd Mallory Author of Lush A Season by Season Celebration of Craft Beer and Produce CIDERCRAFTMAG COM 73 MAKES 24 CROSTINIS 1 cups fresh or frozen cranberries 1 cup granulated sugar cup dry cider 1 teaspoon chopped fresh rosemary 1 teaspoon salt teaspoon black pepper 1 small French baguette Olive oil for brushing 8 ounces Brie cheese sliced into inch slices 2 tablespoons chopped chives Add the cranberries sugar cider rosemary salt and black pepper to a pot over medium high heat Bring to a low boil stirring frequently until thickened about 10 minutes Remove from the heat allowing to cool slightly Preheat the oven broiler Slice the baguette into 24 slices about inch thick Add to a large baking sheet Brush with olive oil Place under broiler until just toasted Remove from oven lip and return to oven until toasted on the other side Add a slice of Brie to each crostini return to the oven and broil until the cheese has melted Remove from the oven add to a serving tray Add a small spoonful of the cranberry mixture to the top of the cheese sprinkle with chives Serve immediately
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