Cranberry Goat Cheese Crostini
Ingredients
The crostini base
-
4–5
rolls
gluten free rolls, sliced ¼ to ½ inch thick
The cranberry topping
-
1
Tablespoon
avocado or olive oil
-
1
Tablespoon
balsamic vinegar
-
Pinch
salt and pepper
-
2
cups
cranberries, fresh or previously frozen
-
¼
cup
sliced red onion
-
¼
cup
soft goat cheese or soft cheese of choice
-
½
cup
fresh basil, stemmed and chopped
-
1
sprig
fresh thyme, optional
-
to taste
maple syrup or raw sugar
For garnish
-
to taste
cracked black pepper
-
to taste
sea salt
-
to taste
balsamic glaze
Instructions
- Preheat the oven to 400°F and prepare a baking sheet.
- Whisk together olive oil, balsamic vinegar, salt, and pepper in a bowl, then mix in cranberries and onions.
- Spread the cranberry mixture on the baking sheet and bake for 15-18 minutes.
- While the cranberries bake, place the sliced rolls on another baking sheet and bake for 7-10 minutes, flipping once.
- Remove both the rolls and cranberries from the oven.
- In a bowl, mix the roasted cranberries with enough maple syrup to balance the tartness.
- Place the toasted bread slices on a platter.
- Spread 2-3 teaspoons of goat cheese on each slice of bread.
- Top each slice with ½ tablespoon of the cranberry mixture.
- Garnish with chopped basil, thyme leaves, balsamic glaze, cracked pepper, and sea salt.
- Serve immediately or refrigerate for later, reheating slightly before serving.
Nutrition Facts (estimated)
Servings
25–30 crostini
Calories
28
Total fat
1.2g
Total carbohydrates
3.7g
Total protein
0.9g
Sodium
85.6mg
Cholesterol
0mg
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