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crostiniMedium

Cranberry Walnut Crostini

Toasted baguette rounds topped with herbed cashew cream, spiced cranberry compote, and candied walnuts.

⏱️ Prep: 30min🍳 Cook: 15min⏰ Total: 45min👥 Serves: 24
✓ vegan
⚠️ Contains: 🥜 Nuts, 🌾 Gluten

Ingredients

  • 1 largebaguette(sliced 1/4 inch thick)
  • 3 tbspolive oil
  • 1 cupraw cashews(soaked 4 hours)
  • 2 tbsplemon juice
  • 1 tbspfresh thyme(minced)
  • 1 clovegarlic
  • 2 cupsfresh cranberries
  • 1/4 cupmaple syrup
  • 1 tsporange zest
  • 1/2 cupcandied walnuts(roughly chopped)

📝 Make Ahead

Cashew cream can be made 3 days ahead. Cranberry compote keeps 1 week refrigerated. Toast crostini day-of but assemble within 1 hour of serving.

Instructions

  1. Preheat oven to 375°F. Brush baguette slices with olive oil and toast until golden, about 8-10 minutes.
  2. Drain soaked cashews. Blend with lemon juice, thyme, garlic, 3 tbsp water, and salt until smooth.
  3. In a small saucepan, combine cranberries, maple syrup, and orange zest. Cook until cranberries burst, about 10-12 minutes.
  4. Spread each crostini with cashew cream.
  5. Top with a spoonful of cranberry compote.
  6. Garnish with chopped candied walnuts and tiny rosemary sprigs.