Appetizer: Canada – Canadian Prairies (Saskatchewan) – Saskatoon Berry and Brie Crostini

Serving Size: 12

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 1 baguette, about 12 oz (340 g), sliced into 12 slices (about 1/2 in / 1.25 cm thick)
- 2 tbsp (30 ml) olive oil or melted butter for brushing
- 8 oz (225 g) brie cheese, one small wheel, rind left on
- 1 1/2 cups (225 g) fresh or frozen Saskatoon berries
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (15 ml) water (if needed)
- 2 tbsp (30 ml) unsalted butter (optional, for richer compote)
- 2 tbsp (30 ml) prairie honey (or other mild honey), plus extra for drizzling
- 2 tsp (2 g) fresh thyme leaves, plus extra sprigs for garnish
- Pinch of salt
- Freshly ground black pepper, to taste
- 1 tbsp (15 ml) balsamic glaze (optional)

Instructions

Short Description:
Toasted crostini topped with warm, melty brie and a sweet-tart Saskatoon berry compote, finished with prairie honey and fresh thyme. A simple, shareable starter that highlights a native Saskatchewan berry paired with locally made brie.

Regional Notes:
This version uses Saskatoon berries (Amelanchier alnifolia), native to the Canadian Prairies, giving the crostini a distinct floral-tart flavor different from versions made with ordinary blueberries or jam. It is commonly served with locally sourced brie and prairie honey in Saskatchewan, emphasizing regional ingredients and a balance of sweet and savory.

1. Preheat the oven to 375 F (190 C). Arrange the baguette slices on a baking sheet and brush both sides lightly with olive oil or melted butter.
2. Toast the slices in the oven 8-10 minutes, flipping once, until golden and crisp. Remove and set aside to cool slightly.
3. Meanwhile, make the Saskatoon berry compote: in a small saucepan over medium heat combine the Saskatoon berries, sugar, lemon juice, and butter (if using). Cook, stirring occasionally, until the berries release their juices and the mixture thickens slightly, about 6-8 minutes. If it becomes too dry, stir in up to 1 tbsp (15 ml) water. Stir in honey, thyme leaves, and a pinch of salt; taste and adjust sweetness or lemon as needed. Remove from heat.
4. Prepare the brie: slice the brie wheel into 12 thin slices (or cut into pieces to fit each crostini). If you prefer the brie warm and melty, place the brie slices on a parchment-lined tray and warm in the 375 F (190 C) oven for 4-6 minutes until just softened but not fully collapsed.
5. Assemble the crostini: place a slice of brie on each toasted baguette. Spoon 1 to 2 teaspoons of the warm Saskatoon berry compote over the brie on each slice.
6. Finish and serve: drizzle each crostini with a little prairie honey and, if using, a light swirl of balsamic glaze. Sprinkle with a small crack of fresh black pepper and garnish with a few thyme leaves or a tiny sprig of thyme. Serve immediately while the brie is warm and spreadable.