Roasted Cranberry and Orange Crostini

Yield: 6 servings


3 Tbsp Flying Olive Blood Orange Extra Virgin Olive Oil

12 ounce bag fresh cranberries

1 orange, zested and then squeezed for juice (yield: about ½ cup)

¼ cup Flying Olive Cranberry Pear Balsamic Vinegar 

¼ cup sugar

Whipped cream cheese

1 baguette, sliced into ½" thick slices


Preheat the oven to 275 degrees.

Zest the orange and refrigerate until ready to use.  Squeeze the juice into a cup.

In a medium size mixing bowl, add the juice and the Flying Olive White Balsamic Vinegar, and sugar. Add in the cranberries, and toss to combine. Spread the cranberries in an even layer in the pan. Roast in the oven for 1 hour.

When done, cool slightly (if you plan to refrigerate, cool to room temp and transfer to a covered air tight container.)

While the cranberries are roasting, slice the baquette. Brush each side lightly with the Flying Olive EVOO. When the cranberries are done, turn up the heat to 350 degrees. Arrange the slices on a sheet in an even layer and toast each side. This will take about 5 minutes per side.

When ready to assemble, spread the whipped cream cheese on top of the crostini, put a spoonful of the roasted cranberries on top, and finish with a sprinkling of orange zest.

Submitted by Barb L.