CRANBERRY CHUTNEY CROSTINI
Cranberry-topped crostinis look very attractive on a holiday appetizer buffet. Every bite has the perfect balance of sweet, tart and savory flavors.-Cheryl Woodson, Liberty, Missouri
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- For chutney, in a large saucepan, combine the first nine ingredients. Add 1/4 cup water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add walnuts and remaining water; cover and cook for 10-15 minutes or until berries pop and chutney is thickened., Meanwhile, place bread on an ungreased baking sheet. Bake at 350° for 8-10 minutes or until lightly browned. Combine cream cheese and Gorgonzola until smooth. Spread 1-1/2 teaspoons over each bread slice; top each with 1 tablespoon chutney. Sprinkle with chives if desired.
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Zohan Paswal
[email protected]Overall, this is a great recipe that I would definitely recommend.
Daud Bishar
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort.
Marites Mazon
[email protected]I love how this dish looks on a platter. It's so festive and elegant.
Christina Flowers
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
Florentino Deive
[email protected]The cranberry chutney is a bit too tart for my taste. I would add a little bit of sugar to it next time.
Shaukat Aziz
[email protected]This is a great recipe for beginners. It's easy to follow and the results are impressive.
Freya Dirickx
[email protected]I made this recipe for my family and they loved it. Even my picky kids ate it all up.
Shani shaha
[email protected]This dish is perfect for a brunch or lunch party. It's light and refreshing.
Ali Hamza vlogs
[email protected]I'm not a big fan of goat cheese, so I used a different type of cheese in the crostini. It was still delicious!
Lebogang Mocha
[email protected]This recipe is a great way to use up leftover cranberry sauce. I always make extra sauce just so I can make these crostini.
Dalek Lord
[email protected]One of my favorite appetizers! I love the sweet and tangy flavor of the chutney.
Shawn Yuncker
[email protected]This recipe is a bit too sweet for my taste. I would reduce the amount of sugar in the chutney next time.
Husnain Awan
[email protected]I love the festive presentation of this dish. The red and green colors of the cranberries and rosemary make it perfect for Christmas.
pro gamer gamer
[email protected]This dish is perfect for a party because it can be made ahead of time.
Necira Mebarka
[email protected]I'm allergic to nuts, so I substituted sunflower seeds in the crostini recipe. They were just as delicious!
Tsakile Nxumalo
[email protected]This recipe is a great way to use up leftover cranberries after the holidays.
Isaac Harmon
[email protected]The combination of flavors in this dish is amazing. The sweetness of the cranberries, the tartness of the vinegar, and the spiciness of the peppercorns all come together to create a perfect balance.
Shatia Kearns
[email protected]I love how easy this recipe is to make. I can always find the ingredients at my local grocery store.
borsha rana
[email protected]I made this recipe for a holiday party and it was a huge hit. The crostini were crispy and the chutney was sweet and tart.
Mark Rivera
[email protected]This cranberry chutney crostini is a delightful appetizer that is perfect for any occasion.