Roasted Cranberry and Orange Crostini

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Roasted Cranberry and Orange Crostini

Roasted Cranberry and Orange Crostini


  • 1 baguette, sliced into ½” thick slices
  • 12 ounce bag fresh cranberries
  • 2 oranges (1 for juice, another for zest)
  • 1/3 cup white granulated sugar
  • Whipped cream cheese


  1. Preheat oven to 350⁰ F.
  2. Arrange the baguette slices in an even layer. Toast in the oven for 10 minutes.
  3. In a medium size mixing bowl squeeze the juice of 1 orange and sugar.
  4. Add in the cranberries, and toss to combine.
  5. Line a baking sheet with parchment paper, and spread the cranberries in an even layer. Roast in the oven for 25 minutes.
  6. At this point, you can transfer the crostini’s to a zip top bag kept at room temperature, and the roasted cranberries to an air tight container in the fridge. Both will keep for 5 days.
  7. When ready to assemble, spread the whipped cream cheese on top of the crostini, top with the roasted cranberries, and top with fresh orange zest.

Makes 6 servings


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