Brie Crostini with Cranberry Salsa
Source of Recipe
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We like this one because the brie and salsa can be made ahead and set
out once guests arrive.
Salsa:
2 cups fresh cranberries
2 scallions, finely chopped
1 small red jalape�o pepper, seeded and minced
1/3 cup sugar
pinch teaspoon salt
3 tablespoons fresh cilantro, minced
1 1/2 tablespoons fresh lemon juice
1 teaspoon lemon zest, minced
1 tablespoons fresh ginger, peeled and finely minced
Brie Mixture:
3/4 pound brie cheese, room temperature
8 ounces cream cheese, room temperature
black pepper, to taste
1 baguette, cut into 24 or so pieces
olive oil
Process the cranberries in a food processor until very finely chopped.
Place in a glass bowl and add the green onions, jalape�o, sugar, salt,
cilantro, lemon juice, zest and ginger. Cover and refrigerate at least
4 hours. Stir occasionally.
Remove most of the rind from the brie and process with the cream
cheese and pepper. Process until very smooth. Transfer to a bowl and
refrigerate. Bring to room temperature just before serving.
When ready to serve, place sliced baguette on a sheet pan that has
been lightly coated with olive oil. Brush the tops lightly and bake at
350 until just toasty. Spread with the brie mixture and top with a bit
of the salsa.
Makes 8 to 10 servings
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