• Pane Rustici Rustic Baguette
• 1 cup fresh or frozen cranberries
• 2-3 tablespoons maple syrup or honey
• 1 tablespoon balsamic vinegar
• 1 sprig of fresh rosemary
• 8 ounces triple cream brie, room temperature
• Extra Virgin Olive Oil
• Sea salt, for garnishing

① Preheat the oven to 425 degrees F.
② Add cranberries, maple syrup or honey, balsamic vinegar and rosemary to a small saucepan over medium-high heat. Stir occasionally until the cranberries burst and the sauce thickens, about 10 minutes.
③ Meanwhile, slice the bread on the diagonal into equal-sized slices. Drizzle 1/2 teaspoon of Botticelli Cooking Extra Virgin Olive Oil over each slice of bread, coating both sides. Place the bread on a sheet pan and toast in the oven for 10-15 minutes, flipping the slices halfway through until golden. Remove from the oven.
④ Spread about 1 tablespoon of brie on each crostini slice and top with 1 tablespoon of cranberry sauce. Drizzle with Botticelli Finishing Extra Virgin Olive Oil and sprinkle with sea salt.
⑤ Serve immediately and enjoy!