CRANBERRY JALAPENO BRIE CROSTINI Pairing: 2017 Sauvignon Blanc
PREP: 15 MINS
BAKE: 7 MIN
12 slices thin baguette
2 teaspoons extra-virgin olive oil
12 one inch squares of Brie cheese cut ¼ thick
1/2 cup Spiced Cranberry Orange Sauce with Triple Sec (recipe included)
1/4 cup pomegranate arils
2 tablespoons finely minced jalapeño pepper
1. Heat oven to 375°F.
2. Use a sharp knife to slice a fresh baguette into ½ inch thick slices. Cut slightly on the diagonal.
3. Brush lightly with olive oil and sprinkle with salt and pepper. Space on a baking sheet and place in pre-heated oven. Bake for 7 – 8 minutes or until golden brown, flipping once halfway through. Crostini should be lightly browned, lightly toasted but still “springy” in the middle.
4. Mix the cranberry sauce and the pomegranate seeds together.
5. Top each crostini with a slice of Brie, a small spoonful of cranberry pomegranate mixture and garnish with a sprinkle of minced jalapeño peppers.
6. Serve immediately.
Recipe Credit: flavour&savour.com