Cranberry Orange Crostini


This crostini makes a quick and festive appetizer for Thanksgiving and it’s a great way to use up leftover cranberry sauce. We love it with goat cheese, pistachios and Blood Orange Olive Oil, but brie, ricotta and blue cheese also work nicely here.

Makes 24 appetizers
1 baguette, sliced into 24 pieces
2 tablespoons Extra Virgin Olive Oil
Sea salt
10 ounces goat cheese, room temperature
Cranberry sauce, preferably whole berry
¼ cup pistachios, chopped
Blood Orange Olive Oil
Aged Balsamic Vinegar

Preheat oven to 400. Lightly brush bread slices with olive oil and arrange in a single layer on a baking sheet. Sprinkle the slices with salt. Toast for 10 to 12 minutes, until the slices are lightly golden. To serve, top the cooled toasts with a generous spread of cheese, then cranberry sauce. Top with chopped pistachios and a drizzle of Blood Orange Olive Oil and Aged Balsamic Vinegar and serve.

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