Thanksgiving Appetizer: Arugula, Brie, and Cranberry Crostini

by Jen Tilley on November 7th, 2018 | 2 Comments »

There are so many flavorful dishes that are served on Thanksgiving. From finger foods during the appetizer course, to the perfectly dressed turkey, and finishing with pumpkin and apple pies for dessert, my tastebuds and tummy are always so happy after taking the last bite of the Thanksgiving feast.

What's your favorite Thanksgiving dish? For me, it's the cranberry sauce. I love making homemade cranberry sauce with chunks of fresh cranberries, highlighted with touches of orange and notes of cinnamon. The cranberry sauce is what ties the Thanksgiving meal together for me.

This year, in my virtual Thanksgiving meal that I'm making for you, I'm serving an Arugula, Brie, and Cranberry Crostini as an appetizer. The cheese and berry flavors, combined with the crunchy bread, and topped with the spice from the arugula will get your tastebuds excited for what's to come in the following weeks. The flavors exude the warm, wholesomeness of the fall season all while getting you ready to sit down and enjoy the feast.

I hope you enjoy this appetizer course. Be sure to join us as the table next week when I share what I'll be serving you as a side dish during Mom It Forward's Thanksgiving feast.

Arugula, Brie, and Cranberry Crostini Recipe

Ingredients:

24 1/4-inch thick slices of Ciabatta
1/4 cup extra virgin olive oil
1 12-ounce package of fresh cranberries
1 cup sugar
1 cup water
1 orange (juice and 2 tablespoons of rind)
2 cups arugula
Slices of Brie

Directions:

Preheat the oven to 400 degrees or preheat the grill to medium. If you are using the oven, prepare a baking sheet with aluminum foil.
Brush the olive oil on both sides of the bread.
Place the bread cut side up on the prepared baking sheet or grill. Bake or grill for 10 minutes or until the bread is slightly toasted and crispy. Remove from the oven or grill.
Pour 1 cup of water and 1 cup of sugar into a medium saucepan and bring to a boil. Pour the cranberries into the sugar water. Reduce the heat to medium and continue to heat the cranberries until they burst. Stir in the orange juice and rind. Remove the saucepan from the heat and pour into a bowl.
Top the toasted bread slices with a thin slice of Brie, spoon the cranberry sauce over the Brie, and top with a few sprigs of arugula.

What is your favorite Thanksgiving appetizer?

Jen Tilley has an insatiable appetite for all things related to baking and cooking. She is the author, photographer and recipe developer on How To: Simplify, a blog that shares tips, tricks and recipes to simplify life in the kitchen. She enjoys sharing recipes that require very few ingredients and only a small amount of prep and cook time, all of which make time spent in the kitchen simple and enjoyable. Find her online at How To: Simplify, @HowToSimplify, and Jen Tilley Photography.