Happy Gluten-Free Thanksgiving! GF Apple-cranberry baguette with brie and rosemary

I would like to wish all of you in advance a very Happy Thanksgiving! This year I have something new to be thankful for-YOU! Thank you for your interest and support in Global Gluten-Free and for joining me on this journey. Having you as a reader means the world to me and for that I am very grateful!

Thanksgiving is my favorite holiday for so many reasons-it marks the festive start of the holiday season at large, it takes place during the most beautiful season of the year and it is centered on the greatest things in life: family, friends and food! I mean really, can it get any better than that?

As is my motto with everything, I truly believe that having to eat gluten-free does not mean one should miss out on any of the Thanksgiving feasting. Today’s recipe is just one example of how with a few simple modifications (in this case a single gluten-free baguette), anyone can enjoy all the fantastic flavors of this holiday.

I owe this recipe to my dear friend Manavi who first introduced me to the amazing combination of apple and brie cheese baguettes. Both she and her husband are exquisite cooks (dining at their house is always a treat!) and I have much to learn from them. They, along with all of our wonderful friends, are definitely on my list of things I’m thankful for this Thanksgiving!

A toasted gluten-free baguette gets a Thanksgiving twist thanks to the sweetness of cranberry sauce and the holiday flavor of fresh rosemary. A sprinkling of sea salt and aromatic rosemary needles perfectly balance the sweetness of cranberries and apple, all of which are brought together under a blanket of creamy, melted brie cheese.  Serve as an appetizer or as a side dish along with your turkey-these baguette bites are sure to be a crowd pleaser!

Have a very happy and safe Thanksgiving!

 

 

Gluten-Free Apple-Cranberry Baguette with Brie and Rosemary
 
Prep time
Cook time
Total time
 
The perfect balance between sweet and savory, a toasted apple and brie baguette gets a Thanksgiving twist with cranberry sauce and fresh rosemary.
Author:
Recipe type: Appetizer
Cuisine: North American, American, Thanksgiving
Serves: 8-10
Ingredients
  • 1 gluten-free baguette
  • 2 apples, peeled and cut into thin slices
  • 2 sprigs of fresh rosemary (about 2 TBS of the needles)
  • 1 wedge of brie cheese cut into approx. 1 inch slices
  • 1 jar of cranberry sauce
  • olive oil
  • sea salt
Instructions
  1. Bake/heat your baguette in the oven according to package instructions (ex. bake for 5 min at 350 F)
  2. Once baguette is toasted, slice into bite-sized pieces and arrange on a baking sheet
  3. Brush each slice of baguette with a little olive oil. Top each slice with a a few rosemary needles and then a slice of apple. Cover each apple slice with a slice of brie cheese.
  4. Place baking sheet in the oven and broil until the cheese begins to bubble and turn brown, about 3-5 minutes
  5. Remove tray from the oven and top each baguette slice with 1 tsp of cranberry sauce. Garnish with a sprinkle of sea salt and additional rosemary needles
  6. Enjoy!
Notes
* you will have leftover cranberry sauce-you can freeze for up to 2 months or use in your other Thanksgiving recipes


*Sizes of gluten-free baguettes may vary. I used 2, mini baguettes which provided 20 bite-sized pieces

*It is important to top the baguettes with cranberry sauce after they have broiled-if you broil with the sauce in the oven it will become a mess and your cheese will not brown

 

1.Bake/heat your baguette in the oven according to package instructions (ex. bake for 5 min at 350 F)

I used 2, mini baguettes (all that was available in the store)

2.Once baguette is toasted, slice into bite-sized pieces and arrange on a baking sheet

3.Brush each slice of baguette with a little olive oil. Top each slice with a a few rosemary needles and then a slice of apple. Cover each apple slice with a slice of brie cheese.

first brush each slice with olive oil and top with rosemary
Then top with apple and brie and broil

4. Place baking sheet in the oven and broil until the cheese begins to bubble and turn brown, about 3-5 minutes


5.Remove tray from the oven and top each baguette slice with 1 tsp of cranberry sauce. Garnish with a sprinkle of sea salt and additional rosemary needles

6.Enjoy!

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