This cheese crostini is perfect for holiday entertaining. Topped with a tangy cranberry fig jam, crunchy walnuts, and our alpine-style Grand Cru® cheese.
By: Sarah Menanix, Snixy Kitchen
By: Sarah Menanix, Snixy Kitchen
Ingredients
- For Cranberry Fig Jam:
- 1 1/2 cups fresh or frozen cranberries
- 1/2 cup dried figs, chopped
- 1/2 cup water
- 1/4 cup, plus 2 tablespoons cane sugar
- 2 tablespoons honey
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon minced fresh rosemary
- 1/8 teaspoon freshly cracked pepper
- For Crostini:
- 1 baguette, sliced 1/4- to 1/2-inch thick at an angle
- 1-2 tablespoons olive oil, for brushing
- 8 ounces Roth Grand Cru® cheese, cut into thin slices
- 1/3 cup toasted walnuts, coarsely chopped
Method
- Preheat oven or toaster oven to 400 degrees F.
- Add 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 10 to 15 minutes, breaking down the cranberries against the side of the pot with the back of a wooden spoon until thickened. Set aside.
- Brush slices with olive oil, and place on a baking sheet. Toast in the oven on the upper rack for 5 to 6 minutes per side, until it turns golden brown and crispy on the edges.
- Preheat oven to broil.
- Place a slice of cheese on each baguette, and return baking sheet to the oven on the middle rack several inches from the broiler. Broil 1 to 3 minutes or until the cheese melts and begins to bubble.
- Transfer cheesy baguettes to a serving platter. Top each with a spoonful of cranberry fig jam and sprinkle of toasted walnuts. Serve warm or at room temperature.