When you’re in need of a quick and easy appetizer or snack, look no further than crostini. With a baguette and just three more everyday ingredients: brie, cherry preserves and arugula, you can make these Brie Crostini with Cherries and Arugula in just minutes.
Start by toasting baguette slices until golden brown. Once cool, slather them with a thick layer of creamy brie (triple cream brie is the easiest to spread), a generous dollop of sweet, tangy cherry preserves and a leaf or two of peppery baby arugula to crown the top. That’s it! Then serve them and just watch how fast they disappear.
There are endless combinations of delicious crostini. And it’s easy to make a few varieties at once, so be sure to check out my whole collection of crostini recipes!
Watch exactly how to make Brie Crostini with Cherries and Arugula in this video recipe tutorial!
A simple and delicious crostini recipe made with just 4 ingredients that are easy to find!
- 12 slices baguette 1/2-inch thick
- olive oil for drizzling
- 6 ounces brie ideally triple cream
- 3/4 cup cherry preserves
- 24 baby arugula leaves
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Preheat the oven to 375°F.
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Arrange baguette slices in a single layer on a baking sheet. Drizzle slices with olive oil and bake for 8-10 minutes, until golden brown. Set aside to cool completely.
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When baguette slices are cool, spread on a thick layer of brie followed by a generous dollop of cherry preserves - 2 or 3 teaspoons. Top each with one or two baby arugula leaves. Serve.
Another excellent crostini recipe! This sounds like a twist on the classic baked brie, and I love it. The cherries + arugula would be perfect on top of this crostini, and I’m pretty sure I need to make this happen during the holiday season. It’s making my mouth water!!
Delicious, Marissa! Ive been thinking to make similar kind of costini, with delicate cheese and berry preserves so I can clearly see it worked out well. They look quite fancy too!
Great minds, right Ben? 😉 Thank you so much.
Gorgeous, my friend!! I wish these were literally in front of me right now. I’d have with wine and call it dinner 🙂 YUM!
Aww, thanks so much, Dawn!