Appetizers can be daunting for some to make. This appy looks hard but is extremely easy! Yes there are a few steps but each one is quick and then you just have to wait...put your feet up for a few minutes while things cool down!
Ingredients
1 cups fresh cranberries
1/2 cup good maple syrup
1/2 - 1 cup white sugar
16 crostini (baguette lightly buttered and toasted)
8 ounces brie cheese
"1/2 cup cranberry sauce (homemade is best)":/Cooking/Side_Dishes/Sauces/Cranberry_Sauce.html
Fresh herb, for garnish
Directions
1.Rinse the cranberries and place in a medium bowl. Heat the syrup in a small saucepan until just warm. Pour over the cranberries. (Make sure the syrup is warm, not hot, or the cranberries may pop.) Gently stir with a spoon to coat all the berries. Cool, cover, and let soak in the refrigerator overnight.
- The next day drain the cranberries in a colander (save any leftover syrup for your homemade cranberry sauce, use this instead of sugar).
- Place the sugar in a large bowl or baking dish. Add a few of the cranberries at a time and roll them around until lightly coated in sugar; repeat until they're all coated nicely. Once coated place sugared cranberries on a baking sheet and let dry, about 1 hour.
- Meanwhile prepare your "cranberry sauce":Cooking/Side_Dishes/Sauces/Cranberry_Sauce.html and toast your crostini.
- To assemble, top the crostini with one slice of Brie, a light layer of cranberry chutney, and four or five sugared cranberries. Garnish with fresh herb sprigs.
