Cranberry Chutney Crostini is a tasty little bite perfect for any gathering! Imagine crispy toasted bread topped with a sweet and tangy cranberry sauce. Delicious!
These crostini are super easy to prepare. They steal the spotlight on my appetizer table, and I always get requests for the recipe. It’s hard to have just one! 😂
Key Ingredients & Substitutions
French Baguette: A baguette gives a great crunch and texture. If you can’t find one, a ciabatta or sourdough works well too. Just make sure to slice it the same thickness for even toasting!
Cranberries: Fresh cranberries are ideal, but frozen ones are a great substitute. Just thaw and drain them before cooking. I’ve used dried cranberries for a sweeter twist—they work fine too, but adjust the sugar in the chutney.
Cream Cheese: Cream cheese adds a smooth richness. For a lighter option, you could use Greek yogurt or a vegan cream cheese if needed, but I recommend full-fat cream cheese for greater flavor.
Fresh Herbs: I love using fresh rosemary for its aroma. If you don’t have it, thyme or sage would pair nicely too. Just use them sparingly as they’re quite potent!
How Do I Make The Perfect Chutney?
Making the chutney right is key to the bold flavors of the crostini. Here’s how to ensure yours turns out delicious:
- Start with fresh or frozen cranberries and combine them with sugar, orange juice, apple cider vinegar, and spices in a saucepan.
- Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10-15 minutes. Stir occasionally so it doesn’t stick.
- Wait for the cranberries to burst and the mix to thicken. Keep an eye on it—a thicker consistency is great for spreading, but don’t let it dry out.
- Let it cool before using. It will thicken further as it cools!
With these tips, your chutney will bring a delightful flavor to the crostini, enhancing every bite!
How to Make Cranberry Chutney Crostini
Ingredients You’ll Need:
For the Crostini:
- 1 French baguette, sliced into 1/2 inch pieces
- Olive oil (for brushing bread)
For the Cream Cheese Layer:
- 8 oz cream cheese, softened
For the Cranberry Chutney:
- 1 cup fresh or frozen cranberries
- 1/2 cup sugar
- 1/4 cup orange juice
- 1/4 cup apple cider vinegar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 tablespoon chopped fresh rosemary (plus small sprigs for garnish)
- 1/2 teaspoon red pepper flakes (optional, for some heat)
- Freshly ground black pepper (to taste)
- Pinch of salt
How Much Time Will You Need?
This delightful appetizer takes about 30 minutes in total: 15 minutes for preparation and cooking the chutney, and about 10 minutes to toast the crostini. Once assembled, serve immediately for the best taste!
Step-by-Step Instructions:
1. Prepare the Cranberry Chutney:
In a medium saucepan, toss together the cranberries, sugar, orange juice, apple cider vinegar, ground ginger, cinnamon, cloves, and half the chopped rosemary. Turn on the heat and bring this mixture to a gentle boil. Once it’s boiling, reduce the heat to simmer and let it cook for about 10-15 minutes, stirring every now and then. You’ll know it’s ready when the cranberries have burst and the chutney has thickened. Remove from heat and set aside to cool.
2. Toast the Crostini:
While your chutney cools, preheat the oven to 375°F (190°C). Line a baking sheet with your baguette slices. Lightly brush each side with olive oil. Pop them in the oven and toast for about 8-10 minutes, flipping halfway through so they turn a lovely golden brown and become crisp.
3. Assemble the Crostini:
Once your crostini are done toasting, spread a generous layer of softened cream cheese on each toasted slice. This creaminess pairs perfectly with the sweet and tangy chutney!
4. Garnish and Serve:
Now it’s time for the fun part! Spoon a delightful scoop of the cranberry chutney right on top of the cream cheese. Sprinkle with freshly ground black pepper and, if you like a little heat, add some red pepper flakes. For an extra touch, garnish each crostini with a small sprig of rosemary.
5. Enjoy!
These crostini are best served fresh. So gather your friends and enjoy the perfect blend of creamy, tangy, sweet, and savory flavors!
This appetizer shines at any holiday party or gathering, making your table festive and inviting. Enjoy every delightful bite!
Can I Use Different Types of Bread for the Crostini?
Absolutely! While a French baguette is traditional, you can use any type of crusty bread like ciabatta or sourdough. Just ensure to slice it evenly for consistent toasting.
How Can I Make the Chutney Ahead of Time?
You can prepare the cranberry chutney up to 3 days in advance! Store it in an airtight container in the refrigerator. When you’re ready to serve, simply reheat it gently in a saucepan over low heat until warmed through.
What Should I Serve with Leftover Chutney?
Leftover cranberry chutney can be wonderful on sandwiches, served alongside roasted meats, or even atop a cheese platter. It also makes a delicious topping for brie or other soft cheeses!
How Do I Store Leftover Crostini?
To store leftovers, keep the components separate. The crostini are best enjoyed fresh, but you can store the unassembled toasted bread in an airtight container for up to 2 days and reheat before serving. Just make sure the chutney is stored in the fridge for up to 3 days.