These cranberry chutney crostini are a tasty treat! Crisp bread topped with sweet and tangy homemade cranberry chutney makes a perfect bite for any gathering.
They’re easy to whip up and look fancy on a platter! I love serving them at parties because everyone seems to enjoy the burst of flavors. Plus, who doesn’t love crispy bread? 😊
Key Ingredients & Substitutions
Baguette: A baguette works great for these crostini because it toasts nicely and has a wonderful crunch. If you can’t find one, you can use any crusty bread like ciabatta or sourdough. Just slice it thin for the best results.
Cranberries: Fresh or frozen cranberries both work well. If cranberries aren’t available, you can use pomegranate seeds for a different twist. However, it will change the flavor profile a bit.
Onions: Red onions add a nice sweetness when cooked down in the chutney. If you prefer a milder flavor, you can substitute with shallots or green onions instead.
Cheese: Cream cheese gives a nice, creamy base for the crostini. Goat cheese is another favorite because of its tanginess. If you’re looking for a dairy-free option, try a nut-based cheese spread.
What’s the Best Way to Make a Thick and Flavorful Chutney?
The chutney is a star ingredient in this recipe, so let’s make it well! It’s all about simmering the cranberries to get that lovely thick texture and deep flavor.
- Combine all your chutney ingredients in a saucepan and bring to a boil, then lower the heat.
- Let it simmer for about 10-15 minutes. Stir occasionally until the cranberries burst and everything melds together.
- Tip: Let the chutney cool. It will get thicker as it sits, enhancing those delicious flavors!
Cranberry Chutney Crostini
Ingredients You’ll Need:
- 1 baguette, sliced into 1/2 inch thick pieces
- 1 cup fresh or frozen cranberries
- 1/2 cup sugar
- 1/4 cup water
- 1/4 cup finely chopped red onion
- 1/4 cup golden raisins or chopped dried apricots (optional)
- 1 tsp grated fresh ginger or 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves or allspice
- 1 tbsp red wine vinegar or apple cider vinegar
- 4 oz cream cheese or goat cheese, softened
- Fresh thyme leaves or chopped fresh rosemary for garnish
- Pinch of red pepper flakes (optional)
- Olive oil for brushing the baguette slices
- Salt to taste
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and assemble. You’ll spend around 15 minutes cooking the chutney and about 10-15 minutes to toast the crostini and assemble it all together. It’s a quick and delightful appetizer that everyone will love!
Step-by-Step Instructions:
1. Prepare the Cranberry Chutney:
In a small saucepan, combine the cranberries, sugar, water, chopped red onion, and golden raisins or dried fruit if you’re using them. Add in the ginger, cinnamon, cloves, and vinegar as well. Mix everything together.
2. Cook the Chutney:
Bring the mixture to a boil over medium-high heat. Once it’s bubbling, reduce the heat to low and let it simmer, stirring occasionally. Cook until the cranberries burst and the chutney thickens, which will take about 10-15 minutes. When it’s done, take it off the heat and let it cool to room temperature. Remember, it will thicken more as it cools!
3. Toast the Crostini:
While your chutney is cooling, preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet. Brush both sides of each slice lightly with olive oil. Bake them for about 8-10 minutes, or until they are golden and crisp. Flip the slices halfway through baking for even toasting.
4. Assemble the Crostini:
Once your crostini are ready and cooled a bit, spread a generous layer of softened cream cheese or goat cheese on each slice. Then, top it off with a tablespoon of the cranberry chutney.
5. Garnish and Serve:
Finish your beautiful crostini by garnishing them with fresh thyme leaves or chopped rosemary. If you like a bit of heat, sprinkle on a pinch of red pepper flakes. Serve immediately and watch them disappear!
Enjoy this festive appetizer that’s bursting with flavor—a perfect bite for any occasion!
Can I Use Store-Bought Cranberry Sauce Instead of Making Chutney?
Absolutely! If you’re short on time, store-bought cranberry sauce can work in a pinch. Just add some chopped red onion and fresh herbs to enhance the flavor, but keep in mind it may not have the same depth as homemade chutney.
How Do I Store Leftover Chutney?
Any leftover cranberry chutney can be stored in an airtight container in the fridge for up to 1 week. Just reheat it gently on the stove or in the microwave before using it again!
Can I Prepare Crostini in Advance?
Yes, you can prepare the chutney and toast the baguette slices ahead of time! Store the chutney in the fridge and crostini in an airtight container at room temperature. Assemble just before serving to keep the bread crispy.
What Other Toppings Work Well with Crostini?
In addition to cranberry chutney, you can top your crostini with various ingredients! Try herbed goat cheese, roasted vegetables, or even a layer of hummus followed by sliced cucumbers for a fresh twist!