Wednesday, October 26, 2011

Crostini with Brie, Cranberry and Pistachios

One of the most popular appetizers served at the Membership Open House on Oct 20 was this delightful Crostini. Leslie Christiansen has shown her culinary talents before and we were thrilled to have her in this historic kitchen again for the event. Renee Donnelly and Bonnie Newhoff help out with the preparation. Note the Veggies on the counter, ready to be presented also.
The Historical League has written two books in the last few years. Tastes & Treasures A Storytelling Cookbook of Historic Arizona is filled with great
recipes like this one.

Our AZ Centennial book, Recollections and Reflections An Arizona Historymakers Centennial Commemoration is an official Legacy Project. Both books were available at the Open House.



8 oz brie, at room temperature

½ cup dried cranberries, chopped

½ cup pistachios, chopped

1 baguette French bread

Extra Virgin Olive Oil


  1. Preheat oven to broil. Move oven rack near the top.
  2. Slice bread about 3/8-inch thick, about 24 slices. Place bread on a sheet pan and lightly drizzle with olive oil.
  3. Lightly toast one side of the bread, about 3-4 minutes. Allow to cool.
  4. Using a butter-knife spread a thin layer of the brie on the toasted side. Sprinkle with the chopped cranberries and pistachios.

Serves 12 as an appetizer