1. PECAN BRIE BITES
1 cup cranberry sauce
2 8.8 oz packages Original Stonefire naan flatbread
1 8 oz package brie
24 pecan halves
fresh thyme to garnish
Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
Cut naan into pieces using a pizza cutter. Aim for 6 to 8 pieces per naan.
Cut small wedges off the wheel of brie and place on top of the naan.
Spoon a small amount of the cooled cranberry sauce on top of the brie. Top with a pecan half.
Place on the prepared baking sheet.
Bake for 6 to 8 minutes or until brie starts to melt and bubble.
Remove, top with a sprig of fresh thyme and serve immediately.
2. POMEGRANATE GOAT CHEESE BITES
12 frozen phyllo shells
4 tablespoons goat cheese
1/2 cup pomegranate arils
2 teaspoons honey
2 Tablespoons fresh thyme
Preheat oven to 350 degrees.
Fill each phyllo shell with about 1 teaspoon of goat cheese each. Top with just a pinch of thyme and a drizzle of honey (about 1/8 teaspoon of honey per cup, just eyeball it). Bake for 6-7 minutes.
Remove from oven, top each cup with another pinch of thyme and about 1 teaspoon of pomegranate arils. Serve warm or at room temperature.
3. ROASTED BALSAMIC CRANBERRY BRIE CROSTINI
2 Tablespoons butter, melted
2 Tablespoons olive oil
1/2 a french baguette, sliced thin
12 ounces fresh cranberries
2 Tablespoons balsamic vinegar
1/2 cup sugar
1 Tablespoon rosemary
4 ounces triple cream brie
Preheat oven to 425 degrees.
In a small bowl, whisk together the butter and olive oil. Brush both sides of the baguette slices with mixture and line them up on a baking sheet. Set aside.
In another small bowl, stir together the cranberries, balsamic vinegar, sugar, and rosemary. Spread these out on a rimmed baking sheet. (They get pretty sticky, so if you want to avoid scrubbing, line the pan with parchment paper).
Place the cranberries in the oven. Roast for five minutes, then add the tray of baguette slices to the oven. Roast for an additional 6 minutes then remove the baguette slices, flip them over, and return to the oven for another 4-6 minutes, or until crispy and golden. At this point, the cranberries should be popped open with juices running out. Remove both the cranberries and baguette slices from the oven.
Top each baguette with a slice of brie and a spoonful of cranberries. Garnish with thyme if desired. These can be served while the cranberries are still warm, or you can make the components ahead of time. The cranberries can be chilled overnight and the crostini will keep in a zip lock bag. Simply assemble and serve at room temperature when you're ready!
4. CRANBERRY PECAN GOAT CHEESE BALLS
For goat cheese balls
8 oz goat cheese
6 oz cream cheese
2 teaspoons cinnamon
2 tablespoons honey
½ cup finely chopped pecans
1 cup diced dried cranberries
1 cup finely chopped pecans
½ cup minced fresh parsley
In a large bowl, combine goat cheese, cream cheese, cinnamon, honey and chopped pecans, stirring until combined
Using a cookie scoop, scoop out cheese filling and roll into a ball using your hands
In a shallow bowl, combine diced dried cranberries, finely chopped pecans and minced fresh parsley and mix well
Roll the goat cheese balls into coating, repeat for each ball
Transfer to a plate and refrigerate until ready to serve