Day #57- Jessica Cooks! Cranberry Brie Baguette

November 26, 2012 61 Days of Fall  No comments


Cranberry Brie Baguette

 -Jessica Ceason

I love using baguette slices and topping them with my personal kitchen experiments. I have not yet mastered the art of making my own baguette style bread so until I do, I ask for frozen, unbaked baguette at the grocer bakery. I slice it into bite-sized pieces while it is still frozen, and no matter the recipe, each piece gets a drizzle of olive oil. 


Baguette slices

1 tbs olive oil (more or less to taste)

Brie cheese (enough to cover the tops of the baguette slices)

Fresh cranberries

Walnuts or pecans (I have also used apple slices, for those with nut allergies)




Preheat oven at 350 degrees. Slice the baguette and lay each piece in a single layer on a baking sheet. Drizzle the pieces with olive oil. Top each piece with a smear of brie, being careful not to let the cheese go over the edges of the bread slice. Place a cranberry on top, pushing it down slightly into the cheese. Place a walnut or pecan (your choice) next to the cranberry. Sprinkle the tops of each baguette with a dash of cinnamon. I use a fresh cinnamon stick and a micro plane for this when possible.

Place the breads into a preheated oven for about 10 minutes, or until bottoms of the baguettes start to look light brown. For the last two minutes,  put the oven on broil. Remove the breads just as the brie starts to expand. Removing them too late will make the cranberries lose their bright red color, as they will be over-cooked. I usually keep the oven open during the broil process and just watch the breads as they cook. Finally, drizzle the breads with a little honey.