Thanksgiving Dinner Inspo: Cranberry Brie Bruschetta
Whoa, Mama -- this recipe turned out amazing! It's relatively quick yet is an elegant presentation as a Thanksgiving appetizer.
Cranberry Brie Bruschetta
1/2 cup fresh cranberries
1/2 tsp. sea salt
1/2 tsp. nutmeg
2 tbl. water
Squeeze of lemon juice
2 tbl. sugar (add 2 additional tablespoons if you don't want your cranberries too tart)
French Bread of your choice
Small package (about 10 ounces) of Brie
*Note: if you want to prepare this dish even faster, you can buy ready-made cranberry sauce in lieu of preparing it. Try to look for one without high fructose corn syrup.
In a small saucepan, combine cranberries, sea salt, nutmeg, lemon juice, water, and sugar. Heat on medium until cranberries start to "pop" (about 3 minutes). Then, reduce to medium low and heat until thickened, about 3-4 more minutes. Transfer to blender or mini prep processor and pulse a few times to blend (you want the sauce on the thicker, chunkier side).
Thinly slice your French bread. Spread a thin layer of the cranberry mixture, then top with a few slices of brie. Cook at 400 degrees for 8-11 minutes (keep an eye on them in those last few minutes of cooking and cook to desired crispiness and brownness). Let cool a few minutes before serving.
See some more delicious recipes from Meg at her blog, Happy Kids, Inc.!