Make the most of cherry season with these Cherry and Brie Crostini! Crispy homemade crostini are layered with creamy brie, fresh cherries and a tangy balsamic glaze. They’re a perfect canape, appetiser or cheeseboard accompaniment.
There are so many recipes out there for brie paired with strawberries or apple, but did you know, that brie also pairs extremely well with cherries? Juicy and sweet with a hint of tartness, fresh cherries on creamy, oozy brie are a flavour combo you’ve been missing.
Cherry and Brie Crostini are the perfect combination of sweet and savoury, and they’re an easy and delicious canape or appetiser to serve at parties, during long, grazing weekend lunches, or as an indulgent snack! The crostini add a pleasant crunch and the balsamic glaze brings a tang that ties everything together.
You can use storebought crostini and balsamic glaze or follow the directions in the recipe card below to make your own.
Why you’ll Love this Cherry and Brie Crostini Recipe
- Easy. While there may be three components, they’re all super easy. Or you can buy readymade crostini and balsamic glaze from the store, if you prefer.
- Summer flavour combo. Make the most of cherry season by pairing them with creamy brie and a balsamic glaze for a luscious sweet and savoury treat.
- Tasty textures. The homemade crostini provides a delightful crunch that contrasts perfectly with the brie’s creamy richness and the bright, juicy cherries.
- Elegant. These crostini look pretty as a picture and are a perfect canape for any summer get-together.
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What are Crostini?
At first glance, you might look at a crostini and call it a bruschetta; and while they may look alike, there are some technical differences that set them apart.
Crostini, pronounced cros-teeny, mean ‘little toasts’ in Italian. They are usually made from fresh, soft white bread like baguettes. They’re thinner and smaller than bruschetta, the bread toasted in a hot oven with just a drizzle of olive oil until pale golden and crispy. Crostini toppings are only limited by your imagination, and can be both sweet and savoury.
Bruschetta, pronounced broo-sketta, comes from the Italian word bruscare, meaning to roast over coals. These are typically made from larger and thicker slices of rustic Italian bread or sourdough. Cooked until toasted and charred in some places, the bread is then rubbed with garlic and drizzled with more olive oil, before the topping is piled on.
Traditionally, the only topping for a bruschetta was marinated chopped tomato and basil; today, is the bread is small and round, it’s a crostini, and if the bread is thicker and larger, it’s a bruschetta.
And let’s not get into tartines, montadito, melba toast and toast points!
Cherry and Brie Crostini Recipe Ingredients
Here’s what you’ll need to make this elegant canape recipe:
- The crostini. You can absolutely buy storebought crostini, if you like. But if you have and extra 15 minutes, it’s so worth making your own at home. All you need is a fresh baguette and some olive oil.
- Brie. If you’ve been following me for a while, you know my soft cheese of choice is always brie. But you can use camembert or even goat’s cheese for this crostini recipe if you prefer.
- Cherries. I’ve used fresh cherries, but I’m sure you can use frozen cherries if you let them thaw and drain them thoroughly. While the crostini can handle more liquid than fresh bread can, cherry juice will definitely make everything go softer faster.
- Lemon thyme. Strictly essential to the recipe? No. Adds a pleasant, herbal savouriness that completes the crostini? Yes. You can substitute for thyme or even basil.
- Balsamic and honey glaze. The same goes for the glaze as with the crostini, storebought is just fine, you probably already some in your pantry! If you don’t, you can easily make some from scratch. You need exactly two ingredients: balsamic vinegar and honey. That’s it! You can substitute the balsamic glaze for honey for a sweeter crostini.
Find the exact quantities in the recipe card below.
How to Make this Cherry and Brie Crostini Recipe
These Cherry and Brie Crostini make a great canape for any get together, an appetiser for a long lunch, even an elegant addition to your cheeseboards.
Here’s the quick rundown on how to make the recipe:
- Make the balsamic honey glaze. To a small saucepan add the balsamic vinegar and the honey. Bring to a boil and then simmer until the liquid is reduced, sticky and coats the back of a spoon, around 8-10 minutes. Empty into a small bowl and set aside to cool and thicken further.
- Make the crostini. Using a serrated knife, cut the baguette into thin rounds (or on the bias if you want to make longer slices). Brush both sides with olive oil and bake at 190C for 6-7 minutes each side.
- Layer the crostini. While the crostini cool, pit and halve the cherries, slice the brie and strip the lemon thyme leaves. When you’re ready to assemble the crostini, layer on the brie first, followed by halved cherry pieces and picked lemon thyme leaves. Lastly, drizzle over some balsamic glaze and serve.
How to Prepare Cherry and Brie Crostini Ahead of Time
You can make the balsamic glaze and the crostini the day before you plan to serve them. You can also pit and halve the cherries the day before, and keep them covered in the fridge. Make sure to bring them to room temperature before you serve them. The brie is best sliced and served just before you put out the crostini. Do not add the balsamic glaze drizzle until the crostini are ready to be eaten – or serve the crostini with the balsamic glaze in a small bowl so people can add their own.
Love a canape, starter or appetiser? Try these recipes too:
- Pea and Ricotta Filo Tartlets
- Roasted Zucchini with Pomegranate Molasses Dressing
- Roasted Capsicum Antipasto (Roasted Bell Pepper Antipasto)
- Baked Ricotta with Aleppo Chilli and Mint
- Asparagus Tart
Get all of my starter and appetisers recipes here, and my snacks and side recipes here!
Have you made this Cherry and Brie Crostini yet? Did you make your own balsamic and honey glaze too? Be sure to leave a comment and let me know. Or take a pic and tag me over on Instagram, I love seeing what you guys are making from the blog!
Cherry and Brie Crostini
Ingredients
For the Balsamic and Honey Glaze
- ½ cup balsamic vinegar
- 1 teaspoon honey
For the Homemade Crostini Toast
- 1 baguette
- ¼ cup olive oil
For the Cherry and Brie Crostini
- 100 g brie wedge
- 300 g fresh cherries
- Lemon thyme sprigs
Instructions
- Start by making the balsamic and honey glaze. To a small saucepan add the balsamic vinegar and the honey. Bring to the boil, stirring frequently. Lower the heat and simmer, stirring occasionally, until the mixture has reduced, is sticky and coats the back of a spoon, around 8-10 minutes. Empty the glaze into a small bowl (to stop it from cooking further) and set aside.½ cup balsamic vinegar, 1 teaspoon honey
- Preheat the oven to 190C. Make the crostini by slicing the baguette into 12 thin rounds and lay the slices out on a parchment paper-lined baking tray. Using a pastry brush, brush both sides of each slice with olive oil. Place the bread slices in the oven and bake for 6-7 minutes on each side, until they are a pale golden brown and crispy. Remove them from the oven and allow to cool.1 baguette, ¼ cup olive oil
- While the crostini cool, pit and halve the cherries, slice the brie and pick the lemon thyme leaves. When you’re ready to assemble the Cherry and Brie Crostini, place the crostini bases onto a serving platter. Top with slices of brie, fresh cherries and lemon thyme leaves. Drizzle some balsamic and honey glaze over the top and serve.100 g brie wedge, 300 g fresh cherries, Lemon thyme sprigs
