Appetizer goals: flavorful, decadent, QUICK. Yeah, we're into that! Try out this super simple recipe next time you're invited to bring an appetizer to a get together or when you're hosting a holiday cocktail party!
Preheat oven to 400 degrees. Slice 1/2 a baguette into 12 slices, about 1/2" - 3/4" in thickness. Brush each slice lightly with Sonoma Harvest Sweet Basil Olive Oil. Cut Brie into 12 slices. Lay atop bread slices. Bake in oven until cheese is melted, being careful not to overcook so as to avoid crostini becoming too hard. While crostini are baking, heat a small pan over medium heat. Add a small amount of Sonoma Harvest Sweet Basil Olive Oil and pine nuts. Remove from pan when they begin to brown. Remove crostini from oven, dollop a small amount of Sonoma Harvest Cranberry Horseradish Jam, and top with a sprinkling of pine nuts. Try not to eat every crostini before your guests arrive. (Optional, of course)
Serving Size 1 Servings 12 * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 400 degrees.
Slice 1/2 a baguette into 12 slices, about 1/2" - 3/4" in thickness. Brush each slice lightly with Sonoma Harvest Sweet Basil Olive Oil.
Cut Brie into 12 slices. Lay atop bread slices.
Bake in oven until cheese is melted, being careful not to overcook so as to avoid crostini becoming too hard.
While crostini are baking, heat a small pan over medium heat. Add a small amount of Sonoma Harvest Sweet Basil Olive Oil and pine nuts. Remove from pan when they begin to brown.
Remove crostini from oven, dollop a small amount of Sonoma Harvest Cranberry Horseradish Jam, and top with a sprinkling of pine nuts.
Try not to eat every crostini before your guests arrive. (Optional, of course)