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This Cranberry Chutney and Brie Crostini is the ultimate festive appetizer

Dhivya Subramanian’s recipe packs a gorgeous array of flavours into every bite.

Dhivya Subramanian’s recipe packs a gorgeous array of flavours into every bite

Top view of 12 sliced pieces of crostini, topped with cranberry chutney, brie and chopped pistachios on a circular wooden serving board.
(Photography by Dhivya Subramanian (@maplechutney))

Taking a cue from the flavours of tamarind chutney, this version swaps in the tangy goodness of ruby cranberries for a perfect festive kick. It's that delightful mix of sweet and sour that beautifully complements the creamy brie, creating a delicious appetizer that you can serve all season long.  

What's wonderful about this recipe is that it yields a generous amount of chutney, so you can simply pop it in the fridge and use it whenever you fancy. Beyond being a stellar crostini topper, the chutney transforms into a beautiful glaze for all kinds of holiday dishes and also makes a tasty host gift.

Cranberry Chutney and Brie Crostini

I like to blend the chutney smooth, but if you prefer to leave it chunky, just ensure that you finely mince the garlic and ginger before adding them to the pan.

Ingredients

Cranberry Chutney:

  • 1 tsp neutral oil
  • 1 tsp cumin seeds
  • ½ tsp fennel seeds
  • 1-inch piece ginger, roughly chopped
  • 1 garlic cloves, roughly chopped
  • 3 cups fresh or frozen cranberries
  • 1 cup brown sugar
  • 1 tsp red chili powder (such as Kashmiri lal mirch or paprika)
  • Salt, to taste

Crostini:

  • ½ cup cranberry chutney
  • 1 baguette, sliced into 24 (½- to ¾-inch thick) pieces
  • 2 tbsp olive oil
  • Salt
  • 1 small wheel of brie, thinly sliced

Garnish:

  • 1 tbsp honey
  • 2 tbsp chopped pistachios

Preparation

Cranberry Chutney:

Heat oil in a non-stick pan over medium-high heat. 

When hot, add the cumin and fennel seeds. Let sizzle until they become fragrant, about 30 seconds. Add the ginger and garlic and sauté until fragrant, about 30 seconds. Add the cranberries and cook for 2 to 3 minutes, until they just begin to soften. 

Reduce the heat to medium. Add the brown sugar and 1½ cups of water, then simmer for 15 minutes, stirring occasionally. If the chutney begins to dry out while cooking, add another ½ cup of water. 

Add the chili powder and salt and simmer for another 3 to 5 minutes, until the sauce reaches a glossy consistency. (Note: the chutney will thicken as it cools.)

Add the chutney to a blender and blend carefully until smooth. Let cool and store in the fridge for up to a week if not using it immediately.

Makes 1½ to 2 cups of chutney. 

Crostini:

Preheat the oven to 400 F and line a baking sheet with parchment paper.

Arrange the baguette slices on the prepared sheet, brush them with olive oil and sprinkle with salt. Bake for 5 minutes.

Remove the baking sheet from the oven. Top each baguette slice with a piece of brie and bake for another 4 to 5 minutes, until the brie has just melted.

Arrange the crostini on a platter and top with each slice with 1 tablespoon of cranberry chutney, a drizzle of honey and a sprinkle of chopped pistachios. 

Makes 10 to 12 servings.

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