Having an impressive (but simple) holiday appetizer recipe in your arsenal is sort of like having a super power. It might not be the same as x-ray vision, but I think it could come in handy just the same.
If you’re looking for a festive and flavorful appetizer to serve this holiday season, this is it! This twist on bruschetta has all the bright flavors of the season and looks beautiful too.
Serve on top of toasted crostini’s or even over a brick of cream cheese with crackers – you can’t go wrong with this recipe! The fresh cranberries, orange zest, honey, parsley and ginger come together for a bruschetta that is full of great flavor.
This sprayer? This is my new favorite thing in the kitchen. It makes it SO SIMPLE to spritz olive oil on these little crostinis (and anything else, really). I've completely done away with using cooking sprays and brushing oil on things. You can get it here at The Grommet for $20.
Okay, now for the recipe.
- 1 pound fresh (or frozen) cranberries, washed
- 2 teaspoons chopped fresh ginger
- 1 cup sugar
- ¼ cup honey
- ½ cup roughly chopped fresh flat leaf parsley
- Zest from one orange, reserve a bit for garnish
- ½ cup cream cheese, softened
- 40 thin slices of a baguette, lightly toasted
- Place the cranberries, ginger, sugar and honey in a food processor or blender. Pulse several times till cranberries are roughly chopped.
- Add parsley leaves and pulse a few more times. Add orange zest and pulse once more.
- Cover and refrigerate until ready to use.
- Before you serve, lightly toast the slices of baguette and spritz with olive oil. Next, spread a thin layer of cream cheese on each and top with about 1 tablespoon of the cranberry mixture. Then enjoy!
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