Sparkling Cranberry and Brie Crostini

 

Brie Crostini with Sparkling Cranberries by Jackie Alpers
Sparkling Cranberry and Brie Crostini
Servings: 4 servings
Visually stunning sugared cranberries which appear to have been encrusted in tiny jewels, add a magical quality to these brie crostini and the cranberries go especially well with savory, soft cheeses.
The cranberries are tamed by an overnight soak in simple syrup, followed by a roll in a batch of sparkling sugar.

Ingredients

For the Sugar Bath

  • 2 cups fresh cranberries
  • 2 cups granulated sugar
  • 2 cups water

For Decorating

  • ½ cup sprinkles such as colored sanding sugar, sparkling sugar and/or nonpareils
  • ½ cup superfine sugar*
  • *Note: If you can't find superfine sugar in the market pulse granulated sugar in the blender or food processor for a minute.

For Crostini

  • 1 demi-baguette cut into diagonally into 1/2 inch slices then grilled or toasted.
  • 4 ounces brie
  • blackberries or other berries optional

Instructions

  • Stir the granulated sugar into the water and simmer over medium-low heat until the sugar is thoroughly dissolved and the liquid has slightly thickened, about 5 minutes.
  • Rinse the cranberries and place them in a shallow bowl. Pour the simple syrup over the cranberries, cover and refrigerate overnight.
  • The next day, drain the berries. Put the sprinkles and superfine sugar into a bowl deep enough to cover the berries. Gently roll the berries in the sugar/sprinkles mixture in small batches, remove with a fork and let dry on a baking sheet.
  • Pile the berries and brie on top of baguette slices and garnish with additional sprinkles.

Notes

This photo was was nominated for the Photography Master's Cup in the Food Photography category, and the recipe was published in my book, Taste of Tucson.
 
Course Appetizer, Dessert
Cuisine American, French
Hungry for More?Buy the Taste of Tucson Cookbook!

 

 

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Portrait of Taste of Tucson Cookbook author in her Mexican tiled kitchen

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