Preheat your oven to 375°F (190°C) and position a rack in the middle.

Line a baking sheet with parchment paper. This keeps your crostini from sticking and makes cleanup easier.

Slice your baguette into ½-inch rounds. Try to keep them even so they toast uniformly.

Pro Tip: If your baguette is slightly stale, it actually works better for crostini because it crisps up beautifully without getting soggy under the brie.

Place the baguette slices on the prepared baking sheet.

Brush lightly with olive oil and sprinkle with a pinch of salt.

Bake for 8–10 minutes, or until golden and crisp. Flip halfway through for even browning.

Pro Tip: Keep a close eye in the last few minutes—they can go from golden to burnt quickly.

While the crostini bake, slice your brie into small pieces that will fit neatly on each bread round.

If using nuts, roughly chop them and set aside.

Spoon cranberry sauce into a small bowl, ready for spreading.

Pro Tip: Room temperature brie spreads easier and melts more evenly, so let it sit out for a few minutes before baking.

Remove the toasted crostini from the oven and let cool for a minute.

Place a slice of brie on each crostini.

Top with a small spoonful of cranberry sauce. Add nuts if using.

Return the assembled crostini to the oven for 3–5 minutes, just until the brie softens and starts to melt.

Keep a close eye—they should be gooey, not oozing everywhere.

Pro Tip: For an extra touch, drizzle a little honey over the top right after baking—it adds a lovely shine and subtle sweetness.

Sprinkle with fresh thyme leaves for color and a hint of herbaceous flavor.

Arrange on a serving platter and serve warm.