1 baguette (whole grain or sourdough)

Olive oil, for brushing

1 wedge brie cheese

1/2 cup cranberry sauce

2 tbsp fresh orange zest

1/4 cup walnuts, roughly chopped

Coarse sea salt, to taste

Fresh thyme leaves (optional)

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Preheat oven to 190°C (375°F). Slice baguette into 1–1.5 cm thick pieces and arrange on a baking sheet.
Brush each slice with olive oil and sprinkle with sea salt. Bake 6–8 minutes, until golden and crisp.
Top each toasted slice with a thin slice of brie. Return to oven for 2–3 minutes, until the brie softens and just begins to melt.
Spoon a small amount of cranberry sauce over each crostini.
Sprinkle with orange zest and chopped walnuts for added flavor and texture.
Garnish with fresh thyme, if desired. Serve warm or at room temperature.

Drizzle with honey or balsamic glaze for a touch of sweetness.

Replace walnuts with pumpkin seeds for a nut-free option.

Swap cranberry sauce with fig jam or raspberry preserves for variation.

Use different cheeses like camembert or goat cheese for a twist.

Toast walnuts at 180°C (350°F) for 5–7 minutes until fragrant.