New Year's Eve 2017: Crostini with baked brie and apricot chutney

Have you survived the holidays well? Clamped and drunk and celebrated? Or take it easy and contemplative? Anyway, the celebration goes straight on: New Year's Eve is coming! Whether raclette, fondue, brunch or buffet - the big eating on New Year's Eve definitely in the second round. As every year, there will be a cozy raclette here, without much celebration. I'm just not a fan of Geböller and consider fireworks superfluous. So I'm more of a New Year's Grinch. I only like the food on New Year's Eve and so today I have a last minute recipe in the form of crostini with baked brie and apricot chutney .

New Year's Eve was never a fancy party for me with champagne, Evening Wear and Lachshäppchen. I associate with the turn of the year always rather a quiet time, a cozy ending with family and friends and a social get-together. Eating in peace, chatting and toasting the new year, that's my thing. That's why the recipe is not very festive or noble, but simply a delicious idea as an appetizer, side dish or buffet.

I prepared the crostini with baked brie and apricot chutney in the middle of the year, so not necessarily with the ulterior motive for New Year's Eve , The sisterMAG asked me for a recipe section on "apricot out of the can" and I was very happy to face the challenge. Especially if certain fruits are not available in winter or can not be bought with a clear conscience, preserves and canned food is a great alternative. And apricots have long been available in organic quality, with no added sugar or sweetened with cane sugar. The perfect basis for an apricot chutney in the cold season!

Maybe this recipe is for you and your New Year's Eve party. How do you celebrate New Year's Eve? As a glittering party or you rather cozy and in a small circle? And most of all, what is there for you to eat? And if the crostinis are for you - have fun trying them out!

Crostini with baked Brie and apricot chutney

Portions: 4


  • 1 jar of apricot halves (240 g drained weight)
  • 50 g of brown sugar
  • 2 tablespoons white wine vinegar
  • 1 teaspoon fresh rosemary needles, finely chopped
  • 8 g slices of rustic ciabatta ​​span>
  • 1 piece of pie brie (180 g)
  • some fresh rosemary needles to serve



For the apricot chutney, drain the apricot halves in a colander and rinse with cold water.Bring to a boil, stirring gently, and simmer for about 15 minutes until the mass thickens. Keep stirring. Remove the chutney from the heat and let it cool to room temperature.


In the meantime preheat the oven to 200 ° C top and bottom heat and lay out a baking sheet with parchment paper.


Place the slices of bread on the prepared tray. Cut the brie diagonally into 16 thin slices. Distribute 2 slices of Brie evenly on slices of bread.


Bake the crostini for about 3-4 minutes until the bread is brown and crispy and the brie is slightly melted. Take out of the oven, put 1-2 blobs of apricot chutney on the crostini and sprinkle with fresh rosemary needles. Serve immediately.


Reach 4 Serves as a starter or as 8 appetizers as finger food on a buffet.