Cranberry Jalapeño Tapenade Crostini (Printable)

Fresh cranberries meet zesty jalapeños and herbs atop golden crostini for a lively, crowd-pleasing snack.

# Ingredient list:

→ Tapenade

01 - 1 cup fresh cranberries, roughly chopped
02 - 2 tablespoons jalapeño, finely diced, seeds removed for less heat
03 - 1/4 cup green onions, thinly sliced
04 - 1/4 cup fresh cilantro, chopped
05 - 1/4 cup fresh parsley, chopped
06 - 1/4 cup granulated sugar
07 - Zest and juice of 1 lime
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Crostini

10 - 1 French baguette, sliced into 1/2-inch rounds (about 24 slices)
11 - 3 tablespoons olive oil
12 - 4 ounces cream cheese, softened

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Arrange baguette slices on a baking sheet and brush both sides lightly with olive oil.
02 - Bake for 8 to 10 minutes, turning halfway, until golden and crisp. Remove and allow to cool.
03 - Combine cranberries, jalapeño, green onions, cilantro, parsley, sugar, lime zest and juice, salt, and black pepper in a mixing bowl. Stir thoroughly and let stand for 10 minutes to develop flavor.
04 - Using a knife, apply a thin layer of cream cheese to each cooled crostini.
05 - Top each crostini with a spoonful of cranberry jalapeño tapenade and serve immediately.

# Expert Advice:

01 -
  • Colorful and festive for any event
  • Quick to prepare and easy to customize for dietary needs
02 -
  • This recipe contains dairy (cream cheese) and gluten (baguette)
  • For a vegan or gluten-free version, substitute plant-based cream cheese and gluten-free baguette
03 -
  • Make the tapenade up to a day ahead and refrigerate for deeper flavor
  • Let crostini cool completely before spreading cream cheese to avoid melting
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