Cheese Crostini with Cranberry Fig Jam
These cheese crostini with rosemary cranberry fig jam make wintry and festive easy appetizer for your holiday spread. Gluten-free baguette topped with melted Grand Cru, a homemade quick jam, and toasted walnuts. Plus a video on how to make it!
Ingredients
Cranberry Fig Jam
- 1½ cups fresh or frozen cranberries
- ½ cup dried figs, chopped
- ½ cup water
- ¼ cup + 2 tablespoons granulated sugar
- 2 tablespoons honey
- 2 tablespoons freshly squeeze lemon juice
- ½ teaspoon minced fresh rosemary
- ⅛ teaspoon freshly cracked pepper
Crostini
- 1 baguette, sliced ¼ to ½-inch thick at an angle (I used Arise Bakery
- 1-2 tablespoons extra virgin olive oil, for brushing
- 8 ounces Roth Grand Cru, or gruyere
- ⅓ cup toasted walnuts, coarsely chopped
INSTRUCTIONS
- Preheat oven or toaster oven to 400°F.
- Add all of the cranberry fig jam ingredients to a medium pot and bring to a simmer over medium heat, stirring occasionally. Reduce heat to a simmer and cook for 10-15 minutes, breaking down the cranberries against the side of the pot with the back of a wooden spoon, until thickened. Set aside.
- Brush baguette slices with olive oil and place on a baking sheet. Toast in the oven on the upper rack for 5-6 minutes per side, until it just turns golden brown and crispy on the edges.
- Preheat the oven to broil.
- Place a slice of cheese on each baguette and place baking sheet back in the oven on the middle rack several inches from the broiler for 1-3 minutes, just until the cheese melts and begins to bubble.
- Transfer cheesy baguettes to serving platter, top each with a spoonful of cranberry fig jam and a sprinkling of toasted walnuts. Serve warm or room temperature.
Video
Notes
The cranberry jam will keep up to a week in the fridge and reheats well if you make it in advance.
