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Cranberry Jam Crostinis

When the holidays are around the corner, it is nice to have a few easy to prepare appetizers up your sleeves for when you are heading to a party and need to bring a dish.  This Cranberry Jam Crostini Appetizer is just the thing.  One taste of this Cranberry Jam and everyone will be asking you for the recipe.  The cranberry jam lends you that tart but yet a little sweet taste you do not even know you crave, while the brie adds the creaminess over top the crisp garlic bread. Not to mention that you can ditch the canned cranberry sauce and serve the jam with dinner on thanksgiving, or overtop chicken breasts any time of the year.

yields: 15-20 pieces

Ingredient List:

French bread, 1 loaf

Brie cheese, room temperature, 2 pieces (about 100 grams/3 oz each)

Butter, unsalted, soft, 6 tablespoons

Garlic, finely chopped, 1 teaspoon

All Purpose Seasoning, 1/4 teaspoons

Cranberry Jam

Avocado oil, 2 tablespoons

Shallot, chopped small, 1-2 small (about 3 tablespoons)

Kosher salt, 1/2 teaspoon

Black pepper, pinch

Cranberry juice, 2 1/2 cup

Dried cranberries, 1 1/2 cup

Red wine vinegar, 4 tablespoons

Juice of lemon, 1 each

Let’s Get Cooking:

  1. In a small bowl, make garlic butter by mixing the unsalted butter, garlic and all purpose seasoning. Set aside.
  2. In a small skillet pan, heat the oil over medium high heat, add the chopped shallots, salt and pepper. Stir frequently, until shallots start to brown around the edges.  Deglaze by adding the red wine vinegar and allow to cook for about 1 minute.  Add remaining ingrediants and bring to a boil, reduce the heat to a low to medium heat and allow to simmer until almost all the liquid has evaporated and the jam has thickened.  Once the jam has a thick consistency, remove from heat and set aside.
  3. While the jam is reducing, prepare your crostini. Slice your french bread (15-20 pieces) at a bias (diaganal) about 1/2 inch thick, and spread the garlic butter on the one side covering the entire surface. Heat a large skillet pan, over a medium high heat.  Place the buttered side down onto the pan and allow to grill until golden brown. Flip over each piece slice and slightly toast on the opposite side.  Repeat this process until all the slices of bread are toasted.
  4. Assemble the Crostini by spreading each slice on the buttered side with brie and then topping off with the Cranberry Jam. Serve warm.

Chef’s Notes:If the Brie has a rind on the outside either slice off or scoop out the cheese as you spread onto the crostini.  Some Brie is ready to spread and has no rind. Do not serve with rind.

For a PDF or printable version of this recipe, click here.


Check out Greg Rowles and I, on WFXB Fox TV’s Carolina AM chatting up about my Cranberry Jam Crostinis and Thanksgiving dinner for 2.

 


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