Potato crostini with cranberry, brie and thyme

Bread is swapped for gluten-free potatoes in this crostini recipe. Simple yet sophisticated, these cranberry and brie topped bites make the perfect Christmas finger food. A must-try with bubbles!

  • 15 mins preparation
  • 15 mins cooking
  • Serves 12
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  • olive oil
  • 4 small potatoes
  • 200 gram brie
  • cranberry sauce
  • fresh thyme


  • 1
    In a large frying pan, heat enough olive oil for shallow-frying on medium.
  • 2
    Slice potatoes into 24 x 5mm slices. Season. Fry for 4-5 minutes each side until crisp. Drain on a paper towel.
  • 3
    Slice brie into 24 small pieces. Top each potato slice with brie while hot.
  • 4
    Finish with a dollop of cranberry sauce and a little fresh thyme.