Festive Red Berry Crostini
Making a cranberry red raspberry sauce ahead of time (in your slow-cooker) keeps prep for these delicious goat cheese crostini super simple.
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.