Crostini with Brie, Coppa and Raspberry – Easy and Elegant

The creamy brie cheese melting over warm, toasted baguette slices, topped with zesty raspberry preserves, creates a symphony of flavors.

These elegant handhelds, both sweet and savory, are a perfect party appetizer, ideal for serving a quick holiday crowd.


Baguette or Other Crusty Bread Brie Coppa Rosemary Raspberry Jam

Preheat your oven and line a baking sheet with parchment or foil and set aside. Begin by cutting the coppa in half or even in thirds if you prefer smaller ribbons on the finished crostini.

Next, cut a wheel of brie in half, then each half in half. From here, slice thin strips.

Slice the baguette into ½ inch rounds. Alternatively, use a favorite crusty bread which your eaters resonate with. If it comes pre-sliced, simply cut the big slices in half.

Chop half of the rosemary leaves. Reserve some whole leaves for garnishing at the end.

Brush each side of each baguette slice with olive oil and bake for 3 minutes per side before removing from the oven. Once baked, the bread rounds will be slightly golden.

In a saucepan, warm ½ cup raspberry preserves with juice of 1 fresh lemon. Whisk until smooth, then set aside to cool slightly.

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