Description
These Thanksgiving Cranberry and Pecan Crostini are an elegant and festive appetizer perfect for holiday gatherings. Crunchy toasted baguette slices are drizzled with olive oil, then topped with sweet and tart cranberry sauce, creamy cranberry Stilton cheese, and crunchy candied pecans to create a delightful blend of flavors and textures.
Ingredients
Scale
Bread
- 1 Baguette, sliced into 1/2 inch rounds
- Olive oil, for drizzling
Toppings
- 1 cup Cranberry sauce (homemade or store-bought)
- 200g Cranberry Stilton cheese, crumbled
- 100g Candied pecans, roughly chopped
Instructions
- Preheat Oven: Preheat your oven to 450°F (230°C) to prepare for toasting the baguette slices.
- Prepare Crostini: Slice the baguette into rounds about 1/2 inch thick. Arrange the slices evenly on a baking sheet and drizzle each with olive oil to ensure a crispy, golden finish.
- Toast: Place the baking sheet in the preheated oven and toast the baguette slices until they turn golden brown and crisp, which should take approximately 5 to 7 minutes. Keep an eye on them to prevent burning.
- Assemble: Once toasted, remove the crostini from the oven and allow them to cool slightly. Top each slice with a generous dollop of cranberry sauce, crumble some cranberry Stilton cheese on top, and sprinkle with roughly chopped candied pecans for added crunch and sweetness.
- Serve: Arrange the finished crostini on a platter and serve immediately to enjoy the perfect combination of warm, crispy bread and festive toppings.
Notes
- Use either homemade or store-bought cranberry sauce according to preference for convenience or freshness.
- Candied pecans can be prepared ahead of time or bought ready-made for faster assembly.
- For a milder cheese flavor, substitute cranberry Stilton with cream cheese or goat cheese if desired.
- These crostini are best served fresh to maintain their crisp texture.
- To add extra flavor, sprinkle a little fresh thyme or rosemary on top before serving.
