Cranberry Jalapeño Tapenade Crostini (Printable Version)
Tangy cranberries, jalapeños and herbs top crostini with cream cheese for a vibrant, crowd-pleasing appetizer.
# The Ingredients You'll Need:
→ 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 Assembly
10 - 1 French baguette, sliced into 1/2-inch rounds (approximately 24 slices)
11 - 3 tablespoons olive oil
12 - 4 ounces cream cheese, softened
# Step-by-Step Instructions:
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 through, until the bread is golden brown and crisp. Allow to cool completely.
03 - In a mixing bowl, combine chopped cranberries, diced jalapeño, green onions, cilantro, parsley, sugar, lime zest and juice, salt, and black pepper. Mix thoroughly and let stand for at least 10 minutes for the flavors to meld.
04 - Spread a thin layer of softened cream cheese on each cooled crostini.
05 - Spoon cranberry jalapeño tapenade onto each crostini and serve immediately.
# Additional Tips::
01 -
- Bright mix of tart spicy and fresh flavors
- Ready to serve in under thirty minutes
- Crowd-pleasing vegetarian option for parties
- Easy to make ahead for stress-free entertaining
02 -
- Each crostini delivers a vibrant balance of sweet tart and heat
- Tapenade tastes even better after chilling for several hours
- This recipe is naturally vegetarian and can easily be adapted to vegan or gluten-free diets
03 -
- Make sure the crostini are fully cooled before adding the cream cheese this keeps them crisp.
- Letting the tapenade sit for at least ten minutes improves both flavor and texture the sugar softens and marinates the cranberries.
- If you want less heat carefully remove all jalapeño seeds and ribs before chopping or use a mild green chili instead.
- I learned the hard way to always slice extra baguette in case a few get a little too golden in the oven