Cranberry Crostini with Cream Cheese

There is always cranberry sauce left after Thanksgiving.

Not enough that anyone wants another full Thanksgiving dinner, but enough that throwing it away feels wrong.

These cranberry crostini solve that problem.

Crispy toasted baguette slices are spread with whipped cream cheese, topped with a sweet-tart cranberry mixture and finished with chopped walnuts and a little fresh thyme or rosemary. They look festive enough for a Thanksgiving or Christmas appetizer tray, but take about 15 minutes to make.

My favorite version uses my Kroger Cranberry Celebration Salad. The cranberry mixture already has plenty of texture and walnuts mixed in, so it basically becomes a ready-made crostini topping.

But you definitely do not need to make another recipe first. Whole-berry cranberry sauce works too.

And while I make these with cream cheese, I included an easy cranberry brie crostini variation below if you’re a brie person.

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Why You’ll Love These Cranberry Crostini

I am firmly in the camp that holiday appetizers should look like more work than they actually were.

These qualify.

You’ll love them because they’re:

• Easy. Toast bread, spread cream cheese, add cranberry topping. That’s most of the recipe.
• Ready in about 15 minutes. There is very little actual cooking involved.
• Perfect for leftover cranberry sauce. Especially if you already made Cranberry Celebration Salad for Thanksgiving.
• Easy to make ahead. Toast the baguette earlier and assemble shortly before serving.
• Festive without being fussy. Cranberry and a little fresh thyme do all the holiday decorating for you.
• Easy to customize. Use cream cheese, brie, ricotta or mascarpone depending on what you like.

These would also work really well next to my Steak Crostini if you want both a sweet-tart and savory option on the same appetizer spread.

Ingredients for Cranberry Crostini

You only need a handful of ingredients for these, and there are plenty of shortcuts.

French Baguette

A standard French baguette is perfect for crostini because the slices are naturally appetizer-sized.

Cut it into approximately 1/2-inch slices. You want them sturdy enough to hold the toppings without being difficult to bite.

A good serrated bread knife makes this much easier, especially if your baguette has a particularly crusty exterior.

Olive Oil

You only need a small amount of olive oil to lightly brush the bread before it goes into the oven.

The goal is crisp, golden crostini — not oily bread.

I usually use a silicone pastry brush so I can add a thin layer without accidentally dumping half the bottle onto three slices.

Cream Cheese

I like whipped cream cheese here.

It spreads easily, it’s mild enough that the cranberry is still the star and you don’t have to remember to soften it an hour before you want to eat.

Regular cream cheese works perfectly well too. Let it soften at room temperature first so you’re not trying to drag a brick of cold cream cheese across crispy bread.

Cranberry Topping

This is where the recipe gets especially easy.

My favorite option is leftover Kroger Cranberry Celebration Salad.

It already has a chunky cranberry texture and walnuts, so you can spoon it almost directly onto the cream cheese.

Regular whole-berry cranberry sauce works too. Homemade or store-bought is fine.

I would skip jellied cranberry sauce for this one. You want some texture in the topping rather than a perfectly smooth slice of cranberry jelly sitting on bread.

Walnuts

Chopped walnuts add crunch and work particularly well with cranberry.

If you’re using Cranberry Celebration Salad, there are already walnuts in the mixture, but I still like adding a small sprinkle over the top.

You can substitute pecans if that’s what you have.

Fresh Thyme or Rosemary

Completely optional, but worth it if you’re serving these for the holidays.

A few tiny thyme leaves or a very small amount of finely chopped rosemary immediately makes the crostini look more finished.

Use a light hand. The herbs should be an accent, not the main flavor.

Honey

Also optional.

Taste the cranberry topping first.

If you’re using a sweeter cranberry sauce or Cranberry Celebration Salad, you probably don’t need anything else. If your cranberry mixture is particularly tart, a very light drizzle of honey over the finished crostini is good.

How to Make Cranberry Crostini

Preheat the oven to 400°F.

Slice the baguette into approximately 1/2-inch pieces and arrange them in a single layer on a rimmed baking sheet.

Lightly brush the tops with olive oil.

Bake for about 7 to 10 minutes, or until the bread is lightly golden and crisp around the edges.

Keep an eye on it near the end. Crostini can go from pleasantly toasted to something you could use as a coaster surprisingly quickly.

Remove the bread from the oven and let it cool for a few minutes.

Spread each crostini with whipped cream cheese, then spoon the cranberry mixture over the top.

If your cranberry mixture has quite a bit of liquid, let some of the excess drain off before adding it to the bread. This is especially helpful when using leftover Cranberry Celebration Salad.

Finish with chopped walnuts and a few thyme leaves or a tiny sprinkle of rosemary.

Add honey if you want it.

That’s it.

Transfer everything to a large serving board or platter and serve.

Use Leftover Cranberry Celebration Salad

This is probably my favorite way to make the recipe.

My Kroger Cranberry Celebration Salad is already a mix of cranberry, fruit and walnuts, which means most of the flavor and texture you need for these crostini is sitting in one container.

All you really have to add is:

crispy bread + something creamy

And suddenly the Thanksgiving leftovers have become a completely different appetizer.

If you’re specifically planning to make both recipes, you can even set aside about a cup of the Cranberry Celebration Salad before serving dinner so you know you’ll have enough for the crostini later.

If you’re using leftovers straight from the refrigerator, give the mixture a quick stir first and drain off any excess liquid before spooning it over the cream cheese.

How to Make Cranberry Brie Crostini

Prefer brie? Easy.

Follow the recipe through toasting the baguette.

Instead of spreading the bread with cream cheese, place a thin piece of brie on each crostini. Return the baking sheet to the oven for another 2 to 3 minutes, just until the brie is softened.

Then add the cranberry topping, walnuts and herbs.

Brie gives the crostini a richer, more buttery flavor, while cream cheese is milder and lets the cranberry topping stand out more.

You could even make half the tray with cream cheese and half with brie if you’re serving a group.

Can I Make Cranberry Crostini Ahead of Time?

Yes, but don’t fully assemble them too far in advance.

The baguette slices can be toasted several hours before you plan to serve them. Let them cool completely and store them at room temperature in an airtight container.

Keep the cream cheese and cranberry topping refrigerated separately.

Then assemble everything shortly before serving.

Once the cranberry mixture sits on the bread for a while, the moisture will eventually start softening your beautifully crispy crostini.

What Is the Best Bread for Crostini?

A French baguette is my first choice.

It gives you small, sturdy slices and crisps easily in the oven.

You can also use a rustic Italian loaf, although the slices may be larger. If you’re using a wide loaf, cut the slices in half after toasting to make them easier to eat as an appetizer.

Slightly stale bread is completely fine here too.

You’re intentionally drying and crisping it in the oven, so this is actually a useful way to rescue a baguette that’s no longer at its prime.

What Cheese Goes Best With Cranberry Crostini?

Cranberry works especially well with mild, creamy cheeses because they balance its sweetness and acidity.

My first choice for this recipe is cream cheese because it’s easy, inexpensive and doesn’t compete with the cranberry topping.

Other good options include:

• Brie
• Mascarpone
• Ricotta
• Whipped feta
• Goat cheese

Use what you actually like.

There is no holiday appetizer award being given out for choosing the fanciest cheese.

What to Serve With Cranberry Crostini

Cranberry crostini work particularly well for Thanksgiving, Christmas, Friendsgiving or any holiday party where you need an appetizer people can grab without sitting down with a plate and fork.

For a larger spread, pair them with something more savory like this easy Steak Crostini recipe.

You could also serve them alongside:

• Cheese and crackers
• Fresh apple or pear slices
• Roasted nuts
• Olives
• Cut vegetables and dip
• A simple charcuterie board

Or make several crostini toppings and turn the whole thing into an appetizer board.

I have a feeling we’re going to be doing a lot more of that around here.

How to Store Leftovers

Assembled cranberry crostini are best eaten the day they’re made.

If you think you’ll have leftovers, only assemble as many as you need.

Store the cranberry mixture and cream cheese separately in airtight containers in the refrigerator. Keep the toasted bread at room temperature.

Then assemble another batch when you’re ready rather than refrigerating the completed crostini and ending up with soggy bread.

Cranberry Crostini with Cream Cheese

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These easy cranberry crostini are made with crisp toasted baguette, whipped cream cheese, sweet-tart cranberry topping and crunchy walnuts. Use whole-berry cranberry sauce or leftover Cranberry Celebration Salad for a festive Thanksgiving or Christmas appetizer ready in about 15 minutes.

• Author: Stephanie
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 16 crostini
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

• 1 French baguette, cut into approximately 16 1/2-inch slices
• 1 to 2 tablespoons olive oil
• 8 ounces whipped cream cheese or softened regular cream cheese
• 1 cup Cranberry Celebration Salad or whole-berry cranberry sauce
• 1/4 cup chopped walnuts
• 1 teaspoon fresh thyme leaves or finely chopped fresh rosemary, optional
• Honey for drizzling, optional

Instructions

• Preheat the oven to 400°F.
• Arrange the baguette slices in a single layer on a large baking sheet.
• Lightly brush the tops of the baguette slices with olive oil.
• Bake for 7 to 10 minutes, or until lightly golden and crisp around the edges.
• Remove the crostini from the oven and allow them to cool for about 5 minutes.
• Spread each crostini with whipped or softened cream cheese.
• Spoon the cranberry topping over the cream cheese. If using Cranberry Celebration Salad, allow any excess liquid to drain off before adding it to the bread.
• Sprinkle with chopped walnuts and fresh thyme or rosemary, if using.
• Add a very light drizzle of honey if desired and serve immediately.

Notes

• Cranberry Celebration Salad: My favorite version uses leftover Kroger Cranberry Celebration Salad. Stir it before using and drain off any excess liquid so the crostini stay crisp.
• Cranberry sauce: Use whole-berry cranberry sauce rather than jellied cranberry sauce for the best texture.
• For cranberry brie crostini: Replace the cream cheese with thin slices of brie. After toasting the bread, add the brie and return the pan to the oven for 2 to 3 minutes, until softened. Add the cranberry topping and garnishes after baking.
• Make ahead: Toast the baguette several hours in advance and store it at room temperature once completely cool. Keep the cream cheese and cranberry topping refrigerated separately and assemble shortly before serving.
• Storage: Store leftover components separately whenever possible. Fully assembled crostini will soften as they sit.