Cranberry Chutney Crostini are tasty little bites that bring together crunchy bread and sweet-tart cranberry goodness. Perfect for holiday gatherings or just a fun snack!
These crostini are like tiny flavor parties on your plate. I love serving them with cheese for an extra yummo touch. You’ll want to make a bunch because they disappear fast! 🎉
Key Ingredients & Substitutions
Baguette: A French baguette gives a great crunch. If you can’t find one, any crusty bread like ciabatta or sourdough will do just fine. I love using a good sourdough for the extra flavor!
Cranberries: Fresh cranberries are ideal. If they’re out of season, use canned cranberry sauce for convenience. Just reduce the sugar in the chutney since it’s already sweet.
Cheese: Cream cheese is smooth and mild, but goat cheese adds a tangy kick. If you’re vegan, try a nut-based cheese or even hummus for a creamy layer.
Shallots: They provide a subtle onion flavor. If you don’t have them, red onion or green onions can work in a pinch!
How Do You Get Perfectly Crisp Crostini?
Getting crostini just right can be tricky. The key is to bake them until they’re perfectly crisp without burning. Here’s how:
- Preheat the oven to 375°F (190°C). This temperature is just right for toasting.
- Brush each slice with olive oil to help them crisp up and add flavor.
- Keep an eye on them while baking; they only need about 8-10 minutes. Look for a nice golden color.
Let them cool slightly after baking. This makes sure they stay crisp until you add the toppings!
How to Make Cranberry Chutney Crostini
Ingredients You’ll Need:
For the Crostini:
- 1 French baguette or crusty bread, sliced into 1/2-inch thick pieces
- 2 tbsp olive oil
For the Cranberry Chutney:
- 1 cup fresh cranberries (plus extra for garnish)
- 1/2 cup apple cider or apple juice
- 1/4 cup brown sugar
- 1 small shallot, finely chopped
- 1 tsp grated fresh ginger
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp crushed red pepper flakes (optional for a little heat)
- 1 tbsp lemon juice
For Assembly:
- 2 oz cream cheese or goat cheese, softened
- Fresh thyme sprigs for garnish
- Salt to taste
How Much Time Will You Need?
This delicious recipe takes about 25 minutes total—10 minutes of prep time and around 15 minutes for cooking. It’s quick and easy, making it perfect for entertaining or a cozy night in!
Step-by-Step Instructions:
1. Preparing the Crostini:
First, preheat your oven to 375°F (190°C). This is the perfect temperature to toast your bread. Arrange the slices of bread on a baking sheet, making sure they don’t overlap. Brush a light layer of olive oil on each slice to help them crisp up nicely. Bake for about 8-10 minutes or until they turn golden brown and crispy. Once done, take them out of the oven and let them cool a bit.
2. Making the Cranberry Chutney:
While the crostini is baking, you can make the tasty cranberry chutney. In a small saucepan, combine the fresh cranberries, apple cider (or juice), brown sugar, chopped shallot, grated ginger, ground cinnamon, ground cloves, and optional crushed red pepper flakes for a bit of heat. Bring this mixture to a boil over medium heat, then reduce the heat to low and let it simmer. Stir occasionally, and cook for about 15-20 minutes, or until the cranberries burst and the mixture thickens. Once it’s thickened, stir in the lemon juice and add a pinch of salt. Taste it to see if it needs more sweetness or seasoning, and let it cool slightly.
3. Assembling the Crostini:
Now it’s time to put everything together! Take each toasted bread slice and spread a generous layer of cream cheese or goat cheese on top. Then, spoon the scrumptious cranberry chutney generously over the cheese. Don’t be shy with the chutney—it’s the star of the show!
4. Garnishing and Serving:
For a finishing touch, garnish each crostini with a few whole cranberries and a little sprig of fresh thyme. They’ll look beautiful and taste even better! Serve the crostini right away and enjoy these vibrant, delicious bites!
These cranberry chutney crostini make for a lovely appetizer or a festive snack. The combination of tangy chutney, creamy cheese, and crispy bread is simply irresistible!
Can I Use Frozen Cranberries for This Recipe?
Yes, you can! Just make sure to thaw them first before using. It’s best to let them sit overnight in the fridge or run them under cool water to thaw quickly. They may be a bit softer but will work well in the chutney.
What’s a Good Alternative to Apple Cider?
If you don’t have apple cider, apple juice works great too! For a different flavor, you could use pomegranate juice or even a splash of white wine for a more savory touch.
Can I Make the Chutney Ahead of Time?
Absolutely! You can prepare the cranberry chutney a day or two in advance. Just store it in an airtight container in the refrigerator. When you’re ready to use it, you may need to warm it slightly before assembling the crostini.
How Do I Store Leftover Crostini?
It’s best to store crostini and chutney separately. Keep any leftover crostini in an airtight container at room temperature for up to 2 days. The chutney can be stored in the fridge for up to a week. When ready to eat, simply reassemble them!
