Ham & Brie Crostini

Sunday, November 18, 2018

As you probably know by now, my holiday recipes are conveniently published in a digital cookbook collection! My previous cookbook features all appetizer recipes, many of which will work for the holidays! Just in case you're in the mood for something new this year, I whipped up a couple easy holiday appetizers that you can incorporate into your menus. (Look out for my post on Oyster Dressing Stuffed Mushrooms early this week.) Both recipes can be made from Thanksgiving leftovers, so they're also options to make over the holiday weekend to use up those random odds and ends in the fridge.

Today's post is one of my favorite sandwiches, converted to crostini form! I love a good ham and brie grilled cheese the day after Thanksgiving, made with leftovers from our glazed spiral ham. It has to include some homemade cranberry sauce and a light dressing of mustard to counteract the sweetness. The same ingredients can work perfectly in appetizer form to give your guests the taste of the holidays. If you'd prefer to use slices of leftover roasted turkey, just swap it out for the ham here.

Continue reading below for the recipe!

Ham & Brie Crostini

1 baguette, sliced into rounds 1/3" thick 
2 tbsp butter or olive oil, more as needed
2 tbsp stone ground or dijon mustard, more as needed
1/4 lb sliced smoked ham
8 oz of your favorite variety of Brie
1/4 cup prepared whole cranberry sauce*
Finely chopped fresh thyme leaves to garnish (optional)

*Note: My Pomegranate Chile Cranberry Compote was used here, found in the Holiday Recipe Collection. Feel free to use another cranberry sauce you have on hand, or even something different like fig jam would work.

Active Time: 20 minutes
Total Time: 20 minutes
Yield: Makes about 1 dozen crostini
Special Equipment: Large oven-safe skillet or heavy duty sheet pan

Add a couple tablespoons of butter or olive to the skillet over medium low heat. Add the sliced baguette rounds and toast lightly on each side, just enough to see a light golden color.

If you don't have an oven safe skillet, brush the bread with melted butter or oil and arrange on a heavy duty sheet pan. Toast it very lightly in an oven preheated to 400°F.

Turn off the heat (or remove the pan from the oven.) Brush the tops of the crostini with mustard, then top with small pieces of ham.

Top the ham with slices of Brie. I included some of the rind, but that's your call - it adds more of the funky flavor Brie is known for. If you chose a really creamy Brie, don't add pieces that are too big because it will melt considerably. Not a fan of Brie? Try shredded Gruyere instead!

Preheat your oven to the lowest broil setting. Pop the skillet (or sheet pan) into the oven just long enough to melt the cheese. Keep an eye on it; once the Brie starts to soften this happens quickly.

Transfer the crostini to a serving platter or board. Add a dollop of cranberry sauce and sprinkle the platter with a pinch of fresh thyme, if you're using it. (Don't use dried thyme here; just skip it if you don't have fresh on hand.)

Serve these tasty holiday bites warm or at room temperature!

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