CRANBERRY AND CREAM CHEESE CROSTINI

This recipe is so super simple and easy anyone can make it regardless of your cooking skills. I make a Tyler Florence 4-ingredient cranberry relish every year and use a bit of that to top simple cream cheese which can be served on crostini or any crackers of your choice. I even tried it on smashed tater tots and it was delicious. 

The original recipe calls for Grand Marnier which I have used but with prices up so much on everything right now, I scaled back the cost using Triple Sec, which is equally delicious. And I bought my cranberries at Walmart because they were a couple dollars less than at the grocery store in my area. 

The cost of this cranberry relish, which serves 12 as a side, with plenty leftover to use for the crostini, is about$5.30. Or halve the recipe if you don’t need that much, but it can easily be frozen for another date. 

4 Ingredient Super Easy (What I Make EVERY Year) Cranberry Relish

Once the cranberry relish is made you can simply spread it over cream cheese and let guests spread it on crostini or crackers or spread the cream cheese on the crostini or crackers and put a dollop of cranberry relish on each piece before guests arrive.

*The cranberry relish can be made ahead and stored in fridge for a couple of days and any leftovers can be frozen in a freezer bag for future use and simply defrost.

AND WHAT’S CROSTINI?

Crostini, which means “little toasts” in Italian, is an Italian appetizer that consists of small thin slices of toasted or grilled bread, typically made from a baguette, brushed with olive oil and topped with a variety of toppings, such as meats, vegetables, herbs, spreads, etc. 

SIMPLE CROSTINI

INGREDIENTS – 

1 baguette, cut into 1/4-inch-thick slices, about 30 slices

olive oil

Kosher salt and freshly ground black pepper

DIRECTIONS –

Preheat oven to 350 degrees. Arrange baguette slices on large, rimmed baking sheet. Brush both sides with oil and season with salt and pepper. Bake, rotating and turning slices over halfway through for about 10 to 15 minutes, until golden.