Once you do give this dish a try, I’d love to hear your feedback! I know this will be on our menu for Thanksgiving Dinner this year!
Makes 16 Crostini, serving 6-8 as an appetizer
Extra virgin olive oil
Salt & pepper
½ Honeycrisp apple, cut into 16 slices (slice more for garnish)
16 slices of Brie cheese, cut to fit baguette slices
1 cup fresh cranberries
½ tablespoon granulated sugar
4 tablespoons dark brown sugar
¼ cup Kahlúa
¼ cup chopped hazelnuts
Preheat oven to 375 degrees. On a cookie sheet, arrange baguette slices, brush with olive oil and season with salt and pepper. Toast in the oven for 8-10 minutes or until lightly browned.
Increase oven to 400 degrees. In a small bowl combine the cranberries and granulated sugar. Arrange in a single layer on a piece of foil on the cookie sheet. Roast for 8-10 minutes, remove from oven and let cool slightly.
In a small saucepan, add brown sugar and Kahlúa. Cook over medium heat, stirring constantly for a few minutes until combined. Remove from heat while mixture is still thick.
On each baguette slice, add a piece of Brie cheese, spoon on some of the Kahlúa brown sugar mixture, add an apple slice, add a few roasted cranberries, drizzle on a little bit more of the Kahlúa brown sugar mixture, and top with a few chopped hazelnuts.