Description
A quick appetizer of sweet and spicy cranberry salsa with creamy goat cheese on toasted baguette rounds.
Ingredients
Scale
- 1 1/2 cups (12 oz) whole-berry cranberry sauce
- 1/4 cup finely chopped fresh cilantro
- 2 Tbsp chopped green onions
- 1 D’anjou pear, cored and finely diced
- 1 jalapeno pepper, seeded and minced (This is a mild spice level, add 2 jalapenos if you want hot salsa)
- 2 Tbsp fresh lime juice
- 1/4 tsp ground cumin
- 1 Tbsp brown sugar
- 1 pinch salt
For Crostini
- 1 french baguette, sliced into 1/2” rounds and lightly toasted
- 10 oz fresh goat cheese at room temperature
Instructions
- If you have a food processor – add all the salsa ingredients and give it a whirl until combined.
- If you don’t have a food processor-combine all salsa ingredients in a medium bowl.
- Slice the baguette on a 45 degree angle into 1/2″ rounds and lightly toast in a toaster oven or under a broiler.
- Spread a layer of goat cheese on each toasted round. (If it won’t spread smoothly, microwave goat cheese in a bowl for 15 seconds to make it more spreadable.)
- Top goat cheese with a dollop of salsa or spread the cranberry salsa in a thin layer.
- Garnish each crostini with a few extra leaves of cilantro.
Notes
- This recipe will yield about 3 cups of salsa. I only made about 30 crostini and had plenty of salsa left over.
- You can also use cranberry salsa as a side dish for Thanksgiving, on turkey, on chicken, or simply serve over goat cheese or cream cheese as part of a cheese plate.
- Gluten-free: The salsa is gluten free! Serve over goat cheese with plain rice crackers.
- Dairy-Free: The cranberry salsa is dairy free. This is free of cow’s milk if using goat cheese.
- Vegetarian/Vegan: The cranberry salsa is vegan. Use a vegan cream “cheese” in place of the goat cheese.