Cranberry Jalapeño Tapenade Crostini (Print)
Tangy cranberries, creamy cheese, and herbs top crisp crostini—an irresistible burst of flavor for festive gatherings.
# Components:
→ Tapenade
01 - 1 cup fresh cranberries, roughly chopped
02 - 2 tablespoons jalapeño, finely diced and seeded
03 - 1/4 cup green onions, thinly sliced
04 - 1/4 cup fresh cilantro, chopped
05 - 1/4 cup fresh parsley, chopped
06 - 1/4 cup granulated sugar
07 - Zest and juice of 1 lime
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Crostini
10 - 1 French baguette, sliced into 1/2-inch rounds (about 24 slices)
11 - 3 tablespoons olive oil
12 - 4 ounces cream cheese, softened
# Directions:
01 - Preheat oven to 400°F (200°C). Arrange baguette slices in a single layer on a baking sheet and brush each side lightly with olive oil.
02 - Bake for 8 to 10 minutes, flipping halfway, until the bread rounds are golden and crisp. Remove from oven and cool completely.
03 - Combine chopped cranberries, diced jalapeño, green onions, cilantro, parsley, granulated sugar, lime zest and juice, salt, and black pepper in a mixing bowl. Mix thoroughly and let stand for a minimum of 10 minutes to allow flavors to blend.
04 - Spread a thin, even layer of softened cream cheese on each cooled baguette round.
05 - Add a spoonful of cranberry jalapeño tapenade on top of the cream cheese. Serve immediately for optimal texture.
# Expert Advice:
01 -
- Colorful and eye-catching for festive occasions
- Easy to make ahead so you can enjoy the party
02 -
- The tapenade flavors get even better if you let them meld for at least 10 minutes.
- You can make the tapenade a day in advance for easier entertaining.
03 -
- Chop the cranberries small enough for easy topping but not so fine they turn mushy.
- Brush the baguette slices lightly with oil for extra crispness.