There’s something about crostinis that just feels special. Maybe it’s the crisp bread, the colorful toppings, or the fact that they’re bite-sized but totally loaded with flavor. Whatever the reason, I love serving them when I have guests — especially this Blueberry Crostini With Brie & Arugula combo. It’s simple to put together, but the result looks (and tastes) like you picked it up from a fancy appetizer tray at a wine bar.
This recipe brings together creamy Brie, peppery arugula, and a zesty-sweet blueberry topping that’s totally unexpected but absolutely works. Serve them warm or at room temp — either way, they’ll disappear fast.
What You’ll Need to Make This Crostini
All you need is a French baguette, some fresh arugula, a wedge of Brie cheese, and the blueberry topping made with blueberries, red onion, lemon juice, balsamic vinegar, and a pinch of sugar. I’ve added just a touch of olive oil for brushing the bread before toasting. That’s it!
Let’s Talk About the Blueberry Topping
To really amp up the flavor of the blueberry mixture, I recommend a quick simmer to blend the sweet, tangy, and savory notes. Start with fresh blueberries and finely chopped red onion. Add lemon juice for brightness, balsamic vinegar for depth, and just a bit of sugar to balance things out. For even more flavor, a tiny pinch of salt and a drizzle of olive oil makes a huge difference. Simmer it gently for 5–7 minutes until the blueberries start to burst but still hold some shape. Let it cool slightly before spooning it on the crostini.
How to Make It (Step-by-Step)
Start by prepping your bread. Slice your baguette slightly on a diagonal — not only do you get larger surface area, but it also looks more elegant. Lightly brush each slice with olive oil and grill in the oven until golden at the edges, about 5 minutes. Remove and let cool slightly.
While the bread is toasting, make your blueberry topping. Add blueberries, finely chopped red onion, lemon juice, balsamic vinegar, sugar, and a tiny pinch of salt to a small saucepan. Cook gently over medium heat for several minutes, stirring occasionally. When the berries begin to soften and the mixture thickens slightly, remove it from the heat and let it sit.
Now it’s time to assemble! Flip the bread slices over and layer each one with a slice of Brie and a few pieces of chopped arugula. Then carefully spoon a little of the blueberry mixture over the top. Try to balance each bite so it gets a bit of everything — the creamy cheese, the tart blueberries, the fresh greens, and that toasted crunch.
Why You’ll Love This Recipe
- Sweet meets savory – a gourmet combo in every bite
- Perfect for entertaining – impressive without being fussy
- Easy to make – 20 minutes start to finish
- Customizable – swap Brie for goat cheese or arugula for basil
- Looks beautiful – ideal for any appetizer spread
Tips for Success
- Use fresh blueberries for best texture and flavor
- Don’t skip the blueberry simmer – it deepens the flavor and keeps the topping from being too runny
- Serve slightly warm or room temp – both work perfectly
- Brie tip: If it’s too soft to slice, pop it in the fridge for a few minutes before cutting
- Make just before serving to keep the bread crisp
📌 Blueberry Crostini With Brie & Arugula (Recipe Card)
Servings: 12 crostinis
Prep Time: 15 minutes
Cook Time: 5–7 minutes
Total Time: ~20 minutes
Ingredients:
- 1 French baguette, sliced (about 12 diagonal slices)
- Olive oil, for brushing
- 1 cup fresh blueberries
- ½ small red onion, finely chopped
- 1 tablespoon lemon juice
- 1 teaspoon balsamic vinegar
- ½ teaspoon sugar
- Pinch of salt
- Brie cheese, sliced into 12 pieces
- Handful of arugula, roughly chopped
Equipment:
- Baking sheet
- Small saucepan
- Knife & cutting board
- Spoon
Instructions:
- Preheat oven to grill or broil setting. Slice baguette diagonally and brush lightly with olive oil. Place on a baking sheet and toast in the oven for ~5 minutes until edges are golden. Let cool slightly.
- In a small saucepan, combine blueberries, red onion, lemon juice, balsamic vinegar, sugar, and a pinch of salt. Simmer over medium heat for 5–7 minutes, until the berries begin to burst and the mix thickens slightly. Remove from heat and let cool.
- Flip each toasted bread slice and top with a slice of Brie and a few pieces of arugula.
- Spoon the blueberry mixture on top of each crostini.
- Serve immediately while slightly warm or at room temperature.
