These Brie Lingonberry Jam Crostini are the definition of a festive appetizer – easy to make, elegant to serve, and bursting with holiday flavour. Toasted bread topped with creamy brie, sweet-tart lingonberry jam, toasted nuts, and a hint of rosemary creates a perfect bite for Christmas or New Year’s entertaining. This brie lingonberry jam crostini recipe is quick, beautiful, and wonderfully seasonal – a sure way to impress your guests with minimal effort.
Hey folks – I hope you’re all doing well.
This week, I’m sharing a delightful and easy appetizer idea that’s guaranteed to brighten your holiday table – brie lingonberry jam crostini. So let’s dive into.
Why You’ll Love Brie Lingonberry Jam Crostini
- Festive and Elegant: Red jam, green rosemary, and golden crostini make these a beautiful Christmas appetizer.
- Quick and Simple: Ready in less than 20 minutes – perfect for last-minute holiday hosting.
- Perfect Flavour Balance: Creamy, tangy, nutty, and sweet with just a hint of rosemary.
- Versatile: Ideal as a holiday appetizer, a brunch starter, or a party snack.
Brie Lingonberry Jam Crostini: Flavour and Texture Profile
These brie lingonberry jam crostini deliver the perfect mix of creamy, crisp, and bright. The brie melts into a smooth, buttery layer that pairs beautifully with tart lingonberry jam. Toasted walnuts or pecans add crunch and nuttiness, while rosemary brings a subtle herbal note that ties everything together. Each bite is rich, sweet, savoury, and festive – everything you want from a Christmas appetizer.
Ingredients You’ll Need for This Recipe
- Bread: Use a few slices of country loaf or a small baguette for a sturdy, crisp base.
- Brie: Creamy, mild, and slightly earthy – melts beautifully without overpowering.
- Lingonberry Jam: Bright and tangy; cranberry jam or red currant jelly work well as substitutes.
- Walnuts or Pecans: Lightly toasted for flavour and crunch.
- Fresh Rosemary: Adds festive aroma and colour contrast.
Possible Additions and Variations
- Sweet Drizzle: Add honey or maple syrup for a glossy finish and touch of sweetness.
- Different Cheese: Camembert or triple-cream brie offer a richer twist.
- Fruit Accent: A thin slice of fresh pear or apple under the brie gives extra texture.
- Herbal Variation: Swap rosemary for thyme for a subtler flavour.
How to Make These Brie Lingonberry Jam Crostini
For a polished look, use a round cookie cutter to shape the bread slices, or keep them whole for a rustic style. Preheat the oven to 190 °C (375 °F) and toast the bread on a baking sheet for about five minutes until golden and crisp.
Top each slice with a piece of brie, a small spoonful of lingonberry jam, and a sprinkle of chopped walnuts and rosemary. Return to the oven for another few minutes, just until the cheese softens and begins to melt. Serve warm for a rich, gooey texture or at room temperature for effortless entertaining.
More Delicious Festive Appetizers
Are you looking for more fun holiday appetizer recipes like these brie lingonberry jam crostini? Be sure to check more recipes below:
- Christmas Lingonberry Brie Naan Pizza: A Festive Appetizer
- Cranberry Pistachio Cheese Ball – A Festive Holiday Appetizer
- Festive Holiday Pistachio Cranberry Bacon Cheese Ball
- Festive Mini Cheese Balls Appetizer with Cranberries and Pistachios
- Festive Antipasto Cheese Ball for Holiday Entertaining
I’d love for you to try these festive Brie Crostini. If you give this holiday appetizer a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!
Cheers!
Brie Lingonberry Jam Crostini – A Festive Holiday Appetizer
2-4
servings10
minutes5
minutesBrie lingonberry jam crostini with toasted walnuts and rosemary – an elegant, festive holiday appetizer ready in minutes.
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Ingredients
3-4 country loaf or 6-8 baguette slices
4-5 tbsp. (60-75 g) lingonberry jam – or cranberry jam
1/4 cup (30 g.) walnuts, roughly chopped – or pecans
about 125-150 gr brie, thickly sliced
fresh rosemary
Directions
- For a polished look, use a round cookie cutter to shape the bread slices, or keep them whole for a rustic style.
- Preheat the oven to 190 °C (375 °F). Arrange the bread slices on a baking sheet and toast for about 5 minutes until golden and crisp.
- Top each slice with a piece of brie and top with some jam, walnuts, and rosemary over the cheese.
- Return to the oven for another 3–5 minutes, just until the cheese softens and begins to melt. (Keep an eye on the oven not to burn the crostini!) Serve warm for a melty, luxurious texture, or at room temperature for easy entertaining. Enjoy!
My mouth is watering! Sounds absolutely delicious :) Can’t wait to try it. Thanks for sharing the nice recipe.
These crostini slices look so delicious!! And they are so simple to assemble! I wouldn’t be able to find lingonberry jam here..But I am gonna make these with some other berry preserve!
Ben, these sound so perfect! Anything sweet and savory is always a favorite for me! I think I saw lingonberry jam at my local market, and you’ve given me a reason to try it! As for eating all of the cookies – I’m totally an “everything in moderation” person, which starts with not eating while I bake. I’ve had a lot of practice. It starts with “Just say NO to the dough”. And decide before baking how many I will eat. I admit this plan doesn’t always work.
aww, Ben. I’m so touched, thank you!! And your crostini look incredibly delicious – the addition of rosemary is genius. And like Katherine, I’ve never had lingonberry jam – now I’m on the hunt to find it!
I was reading your recipe wondering where I would get lingonberry jam. Ikea you say? Of course, I completely
forgot about their excellent food department. I need to pay a visit there soon just to check it out again. I’m loving the idea of me serving these mid morning on Christmas day, you know between courses of gin, wine, mince pies and Christmas cake. I know a few pounds will go on over the Christmas period Ben, I’ll just have to work hard at the gym in January to get rid of them. But that’s January. Now is the time to indulge. LOL
My grandfather was Swedish so I know lingonberries well. I love the idea of pairing them with brie on some crostini! These look just delicious. And I hear you on the Christmas weight gain. I’m pretty good at moderation right up to Christmas Eve, then everything goes out the window and I can’t stop myself from eating way too many cookies and too many delicious cheesy appetizers. I just make sure to get in a few long walks in between cookie binges and that seems to help :). Have a great weekend, my friend!
Oh, I love a good brie…especially when served up on crostini like this! I can’t say that I’ve ever had lingonberries, but there’s a first time for everything right? I mean I like pretty much every other berry out there! As far as all of those cookies, Laura’s coworkers and the curling club are my two sources for all of the extras…without those, I don’t know what I would do! Of course, if you ever find yourself in a predicament, you can always send me the extras. See, problem solved! :-) Great appetizer here, Ben!
Aw, glad I could provide some inspiration Ben!! You know I love brie – and you’ve certainly done it justice here!! I do NOT know how to avoid over-indulging during the holidays…especially as a food blogger! We HAVE to make all of these delicious recipes, and HAVE to eat it all, right!? If you come up with some tips, please share. Otherwise, I’ll just mix up all of the sweets with some of these amazing looking crostini. I’ve never had lingonberry jam, and now I’m dying to try!!