Cranberry Chutney Crostini Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 24 servings


  • 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

Nutritional Facts

1 piece: 91 calories, 3g fat (2g saturated fat), 7mg cholesterol, 153mg sodium, 13g carbohydrate (6g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.


  1. 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.
  2. 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.
Originally published as Cranberry Chutney Crostini in Taste of Home Christmas Annual Annual 2010, p6

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