Crème de Brie Mango-Cranberry Crostini
20 thin (¼ inch) slices French baguette
2 tbsp. olive oil
1 pkg. (5 oz.) Alouette Crème de Brie, Original
¼ cup purchased mango chutney
2 tbsp. sweetened dried cranberries
1 tbsp. snipped fresh mint leaves, if desired
Heat oven to 375° F.
Arrange baguette slices on large ungreased cookie sheet. Brush with olive oil. Bake 5 to 7 minutes or until lightly toasted and crisp.
Place on 2 serving plates and cool 1 minute. Spread each with about ½ tablespoon Alouette Crème de Brie.
In small bowl, combine chutney, and cranberries. Spoon small dollops over cheese. Garnish sparingly with mint.
Pairs Well With
Creamy brie with sweet and tangy mango-cranberry chutney is a perfect afternoon snack!