Recipe
Ingredients
For the slow-cooked red raspberry cranberry sauce:
12 ounce package of frozen red raspberries
12 ounce pakcage of fresh cranberries
1/4 cup water
1 cup sugar
For the crostini:
1 French baguette, sliced into 1/4 inch slices (about 60)
3/4 cup olive oil(for brushing)
sea salt
2 cups red raspberry cranberry sauce (above)
12 ounces goat cheese
1 cup chopped pistatchios
1/2 cup parsely, chopped
Instructions
For the slow-cooked red raspberry cranberry sauce:
- Add frozen red raspberries, fresh cranberries water and sugar to a 3 or 4 quart slow-cooker. Stir to combine. Place the lid on slow-cooker and set on low for 8 hours.
- Stir once or twice during cooking; replace lid to cover completely.
- At the end of cooking, the berries will have cooked and formed a sauce. Cool and use as topping for crostini.
For the crostini:
- Preheat oven to 350 degrees F. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil and season with salt.
- Bake 15-20 minutes or until golden brown. (If undersides are not browning, turn crostini over once during baking.) Let cool on baking rack.
- Spread each crostini with goat cheese and top with a spoonful of red raspberry cranberry sauce. Sprinkle with parsely and chopped pistachios. Serve immediately.
Nutrition Info
- Note: This recipe was provided by a third party and we do not have nutrition information.
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