These cranberry chutney crostini are tasty bites combining crunchy bread with a sweet and tangy cranberry spread. Perfect for any gathering or holiday feast!
I love how easy it is to whip these up. Just toast the bread, spread on the chutney, and maybe add some cheese! The best part? They look fancy but are super simple!
Key Ingredients & Substitutions
Baguette: A fresh baguette gives a lovely crunch. If you can’t find one, use any crusty bread like ciabatta or sourdough. Sliced bagels can be a fun twist too!
Cranberries: Fresh cranberries are best for making chutney, but frozen ones work just as well. If cranberries aren’t available, consider using chopped cherries or apples for a different flavor.
Cream Cheese: While cream cheese adds creaminess, you can substitute with goat cheese for a tangy kick or a plant-based cream cheese for a dairy-free option.
Sweeteners: Granulated sugar is common, but honey or maple syrup can also sweeten your chutney. Just adjust the quantity to taste since they are sweeter.
Herbs: Fresh rosemary is a lovely touch, but feel free to swap for thyme or omit it entirely. Dried herbs work in a pinch, too.
How Can You Make the Perfect Chutney?
Making chutney might seem tricky, but it’s all about combining the right ingredients and cooking them correctly. Here’s how to get it just right:
- Combine ingredients in a saucepan over medium heat. The sugar needs to dissolve and the cranberries should burst to create that thick chutney texture.
- Stir occasionally to prevent sticking. If it gets too thick, add a splash of water or more orange juice to loosen it up.
- Cook until the chutney is thick and jam-like, usually around 10-15 minutes. It’s okay if some cranberries remain whole for texture.
Let it cool before using. Making it ahead of time lets the flavors meld beautifully!
How to Make Cranberry Chutney Crostini
Ingredients You’ll Need:
For the Crostini:
- 1 baguette, sliced into 1/2-inch thick slices
- 1 tbsp olive oil (for toasting crostini)
For the Cranberry Chutney:
- 1 cup fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1/4 cup orange juice
- 1 tbsp apple cider vinegar
- 1 tsp lemon zest
- 1/2 tsp ground ginger
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 tbsp chopped fresh rosemary or 1 tsp dried rosemary (optional)
For Topping:
- 8 oz cream cheese, softened
- Optional garnish: crushed pistachios, chopped herbs, or a sprinkle of black pepper
How Much Time Will You Need?
You’ll need about 30 minutes in total for this recipe. This includes around 10 minutes for prep and another 10-15 minutes for cooking the chutney. Once everything is ready, assemble the crostini and prepare to impress your guests!
Step-by-Step Instructions:
1. Toasting the Bread:
Begin by preheating your oven to 375°F (190°C). While it’s heating, arrange the sliced baguette on a baking sheet. Brush each slice lightly with olive oil to help them crisp up nicely. Once the oven is ready, toast the bread for about 8-10 minutes until they are golden brown and crunchy. Remove them from the oven and let them cool while you make the chutney.
2. Making the Cranberry Chutney:
In a medium saucepan, mix together the cranberries, sugar, orange juice, apple cider vinegar, lemon zest, ground ginger, cinnamon, salt, and rosemary (if you’re using it). Cook this mixture over medium heat, stirring occasionally as it heats up. You’ll want to keep an eye on it until the cranberries begin to burst and the mixture thickens into a nice chutney consistency, which should take about 10-15 minutes. Once done, remove it from the heat and let it cool a bit.
3. Assembling the Crostini:
Now, it’s time to put everything together! Take each toasted crostini slice and spread a generous layer of softened cream cheese on top. Then, spoon a good amount of the cooled cranberry chutney over the cream cheese on each slice. Feel free to pile it on—the more, the merrier!
4. Adding Finishing Touches:
If you want to jazz them up a bit, you can sprinkle some crushed pistachios, fresh herbs, or a little black pepper on top for added flavor and crunch. Serve these delightful crostini right away, or if you need to prepare ahead, keep the chutney refrigerated and assemble shortly before serving.
Enjoy the delightful combination of flavors in these crostini with family and friends! They’ll surely be a hit at any gathering!
Can I use a different type of bread for the crostini?
Absolutely! While a baguette is traditional, you can use any crusty bread such as ciabatta or sourdough. Just ensure it’s sliced to a similar thickness for even toasting.
Can I make the cranberry chutney ahead of time?
Yes, you can! The chutney can be prepared up to a week in advance. Store it in an airtight container in the fridge, and just give it a little stir before using it on the crostini.
What if I don’t have fresh cranberries?
No worries! You can use frozen cranberries instead. Just thaw them beforehand, and they’ll work perfectly in the chutney. Alternatively, chopped apples or cherries can also be used for a different flavor profile!
How do I store leftover crostini?
It’s best to store the chutney separately in an airtight container in the fridge for up to a week. However, if you have leftover assembled crostini, they’re best enjoyed fresh. If you need to store them, keep them in the fridge and consume within a day to maintain crispness!
