Easy Cranberry and Brie Crostini Recipe with Rosemary

Instructions:

1. Combine cranberries, sugar, water, orange zest, and juice in a small saucepan. Bring to a simmer over medium heat. Cook for 8–10 minutes, stirring occasionally, until berries burst and mixture thickens. Remove from heat and let cool slightly.
2. Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet. Brush lightly with olive oil. Bake for 6–8 minutes, flipping halfway, until light golden brown and crisp.
3. While bread toasts, lightly toast the chopped walnuts in a dry skillet for 2 minutes until fragrant. Set aside. Finely mince the rosemary.
4. Top each toasted baguette slice with one piece of Brie. Return the sheet to the oven and bake for 3–4 minutes, just until the Brie is softened and beginning to melt around the edges.
5. Immediately remove from the oven. Spoon about ½ teaspoon of the cooled cranberry relish onto the melted Brie. Sprinkle with toasted walnuts, minced rosemary, and a whisper of flaky sea salt.
6. Serve the Cranberry and Brie Crostini warm.