Sinking your teeth into a soft layer of creamy brie atop a crisply toasted slice of French baguette is absolutely divine. These bite-size crostini are layered with a sweet mango-cranberry chutney that’s out-of-this-world good. Serving at a party? Definitely make extras!
20 thin (1/4 inch) slices French baguette
2 tablespoons olive oil
1 package (5 oz.) Alouette Crème de Brie, Original
1/4 cup purchased mango chutney
2 tablespoons sweetened dried cranberries
1 tablespoon snipped fresh mint leaves, if desired
Heat oven to 375° F.
Arrange baguette slices on large ungreased cookie sheet. Brush with olive oil. Bake 5 to 7 minutes or until lightly toasted and crisp.
Place on 2 serving plates and cool 1 minute. Spread each with about ½ tablespoon Alouette Crème de Brie.
In small bowl, combine chutney, and cranberries. Spoon small dollops over cheese. Garnish sparingly with mint.
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