Home > Recipes > Cranberry Chutney Crostini

Cranberry Chutney Crostini Recipe

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

This recipe is:

Diabetic Friendly

[X]

Rate Cranberry Chutney Crostini Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cranberry Chutney Crostini Recipe

Prep: 20 min. Cook: 20 min.

Yield: 24 Servings

20 20 40

Ingredients

1 cup dried cranberries
1/3 cup chopped sweet red pepper
1/3 cup white wine vinegar
1/4 cup packed brown sugar
3 tablespoons chopped shallots
1 garlic clove, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/2 cup water, divided
1/4 cup chopped walnuts
24 slices French bread baguette (1/2 inch thick)
1 package (3 ounces) cream cheese, softened
3/4 cup crumbled Gorgonzola cheese
Minced chives, optional

Directions

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. Yield: 2 dozen.

Nutritional Facts 1 appetizer equals 91 calories, 3 g fat (2 g saturated fat), 7 mg cholesterol, 153 mg sodium, 13 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Cranberry Chutney Crostini in Taste of Home Christmas Annual Annual 2010, p6