These little crostini are the perfect way to used some leftover cranberry sauce. I prefer to make my cranberry sauce, but C prefers the cranberry jelly log from a can. In fact, next year he wants to cook Thanksgiving so he can have heat n serve rolls and canned cranberry. His grand plan is to only serve stuffing, gravy, rolls and the cranberry log. I am not sure how he is going to accomplish this without roasting a turkey, but I would love to seem him try. Maybe not on Thanksgiving day, but for some other Sunday dinner. I would love to see what he comes up with. I loved the cranberry with the brie so much, that I will replace the apricot with cranberry sauce next time I make baked brie.
1 baguette, thinly sliced
1 tablespoon olive oil
½ pound Brie, warmed
1 cup cranberry sauce
Slice the baguette into ½" slices. Brush baguette slices lightly with olive oil and place on a foil covered cookie sheet. Broil the slices for 1 to 2 minutes, just until a light golden brown.
Place the brie on a microwave-safe plate and microwave until cheese begins to melt and is warmed through, try it for 30 seconds at a time, it melts quickly. Spread a tablespoon of brie on each crostini. Top with a teaspoon of cranberry sauce.
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