Double Cranberry Crostini Food

SUNNY'S EASY CRANBERRY AND GOAT CHEESE CROSTINI

Steps:

• In a medium saucepan over medium-high heat, add the cranberries, stock, honey, rosemary, a pinch of salt and a few grinds of pepper and bring to a boil. Simmer for 1 minute, then remove from the heat and let cool in the pan.
• Smear the crostini with the goat cheese, then top with the cooked cranberries.

DOUBLE CRANBERRY CROSTINI

Steps:

• Prepare Cranberry-Ginger Chutney; set aside to cool ... Pre-Heat Oven to 375 degrees....
• Place dried cranberries in a small bowl with enough boiling water to cover; cover and let stand 15 minutes... Drain berries well.....
• For Cranberry-Cheese Mixture: In a medium bowl beat cream cheese until smooth.... Beat in drained cranberries. pecans, ginger, and lime juice; and set aside....
• Slice Baguette diagonally into 1/2 inch thick slices.... Place in a single layer on one or two large baking sheets... Bake for 6 to 8 minutes or until edges just start to brown... Cool slightly... Cut turkey into about 30 pieces to fit on bread slices... Spread bread with Cranberry-Cheese Mixture... Top each with a piece of turkey...Dollop with Cranberry-Ginger Chutney.... This will make about 30 appetizers...

WALNUT CRANBERRY CROSTINI

Steps:

• Preheat oven to 400°F.
• Slice baguette into ¼-inch thick slices (about 16 slices). Arrange bread slices on baking sheet; brush tops with oil. Bake 5 to 7 minutes until golden brown. Remove from oven to cooling rack.
• In medium bowl combine walnuts, cheese, cranberries and onion.
• Spoon 2 tablespoons walnut mixture over toasted bread slices; return to oven. Bake additional 3 to 5 minutes until cheese begins to melt.
• Remove from oven; transfer to serving platter. Serve immediately.

BLEU CHEESE, WALNUT AND CRANBERRY CROSTINI

Steps:

• Preheat oven to 400 degrees. Arrange the bread slices on a baking sheet. Brush the bread slices on the top with 2 tablespoons of the walnut oil. Bake until crisp, about 5 minutes.
• In a medium bowl, combine the toasted walnuts, bleu cheese, 4 tablespoons of shallots, and dried cranberries. Spread the mixture on the toast slices. Bake until cheese melts, approximately 4 minutes.
• In a separate, non-reactive bowl combine the frisee, 2 tablespoons shallots, 2 tablespoons walnut oil and the vinegar. Season with sea salt and toss.
• Serve with crostini.

CRANBERRY CHUTNEY CROSTINI

Steps:

• For chutney, in a large saucepan, combine the first nine ingredients. Add 1/4 cup water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add walnuts and remaining water; cover and cook for 10-15 minutes or until berries pop and chutney is thickened., Meanwhile, place bread on an ungreased baking sheet. Bake at 350° for 8-10 minutes or until lightly browned. Combine cream cheese and Gorgonzola until smooth. Spread 1-1/2 teaspoons over each bread slice; top each with 1 tablespoon chutney. Sprinkle with chives if desired.