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Cranberry Crustini

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Ingredients for 10 servings

  • 10 Ounce Bag Frozen Cranberries, Thawed
  • ¾ Cup Sugar
  • 1 Serrano Pepper, Halved and Seeds Removed
  • 1 Baguette, Sliced
  • 4 Ounces Cream Cheese, Softened
  • 4 Ounces Ricotta Cheese
  • ½ Teaspoon Salt
  • Fresh Basil, finely diced


In a food processor add the cranberries, sugar and Serrano pepper. Pulse the cranberries until the mix is well combined, but still has texture, do not over process. Pour the cranberries into a bowl, cover and refrigerate for 2 hours.
In a bowl add the cream cheese, ricotta and salt. Stir or use a hand mixer until combined. Set aside until preparing appetizers.
Add baguette slices to serving tray and spread the cream cheese and ricotta spread over the baguette. Add 1 Tablespoon of the prepared cranberry spread over the baguette and garnish with a touch of basil.
Do not prepare in advance as the cranberry sauce will seep onto the bread.

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