Cranberry Pear Balsamic & Rosemary Olive Oil Crostini
Looking for a delicious way to enjoy our September Perfect Pairing of Cranberry Pear White Balsamic and Rosemary Olive Oil? These Cranberry Pear Balsamic & Rosemary Olive Oil Crostini are the ideal appetizer to showcase the rich, tangy, and herbaceous notes of this flavorful combination. Perfect for fall gatherings or as a starter for any special occasion, this recipe brings together creamy goat cheese, dried cranberries, and crunchy walnuts for a delightful bite that's sure to impress. With just the right balance of sweet, savory, and crunchy, it’s a must-try this season
Ingredients:
- 1 French baguette, sliced into 1/2-inch rounds
- 3 tbsp Rosemary Olive Oil
- 3 tbsp Cranberry Pear Balsamic
- 4 oz goat cheese (or brie)
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts
- Fresh rosemary sprigs for garnish
- Salt and pepper to taste
Instructions:
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Prepare the Crostini: Preheat the oven to 375°F (190°C). Brush each baguette slice with Rosemary Olive Oil on both sides. Arrange the slices on a baking sheet and bake for 10-12 minutes, flipping halfway, until golden and crispy.
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Assemble the Toppings: While the crostini are baking, mix the dried cranberries and chopped walnuts in a bowl. Lightly drizzle with Cranberry Pear Balsamic and toss to coat.
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Spread the Cheese: Once the crostini are ready, spread a thin layer of goat cheese (or brie) on each slice.
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Add the Cranberry-Walnut Mixture: Spoon the cranberry-walnut mixture on top of the cheese layer.
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Drizzle and Garnish: Drizzle a bit more Cranberry Pear Balsamic over the assembled crostini. Garnish each with a small rosemary sprig for a fragrant, elegant finish.
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Serve: Arrange the crostini on a serving platter, and serve as a sophisticated appetizer for any gathering or holiday party.