Recipe: Cranberry Salsa Crostini

Looking for a fast and festive appetizer? This Cranberry Salsa Crostini from Whisk is just the answer! It’s delicious and a cinch to assemble. It takes advantage of an often stereotyped, seasonal fruit and presents it in a new way.

As the salsa chills, the sugar will promote the release of the cranberries’ juices. It will turn a lovely deep red – a dazzling color for any holiday table all season long. Try this during Thanksgiving week, and maybe a few more times throughout the holiday season.

Cranberry Salsa Crostini
Makes 2 1/2 cups of salsa

Salsa Ingredients:
1 12-ounce bag fresh cranberries
2 jalapeños, seeded and coarsely sliced
4-6 scallions, green and white parts, sliced (about 1/2 cup)
1/4 cup cilantro, roughly chopped, packed
1 tablespoon lime juice, freshly squeezed
1/4 teaspoon kosher salt
3/4 cup sugar, more to taste
1/4 teaspoon cumin

Salsa Directions:

  1. Rinse the fresh cranberries in a colander. Pick out any bruised or withered berries. Towel dry the cranberries and place into the work bowl of a food processor.
  2. Cut off the stem end of the jalapeño peppers, halve, remove the seeds, and any rib membranes. Coarsely chop the peppers and add to the cranberries. Prep the scallions by washing and trimming away the root end. Roughly slice the scallions including about 6 inches of the onion’s green portion. Add the scallions to the food processor.
  3. Rinse the cilantro well and pat dry. Remove any coarse stems of the cilantro, but it’s fine to include the tender portion of the stems in this salsa. (Not having to stem the cilantro will save a lot of time!) Add the cilantro to the food processor.
  4. Add the remaining ingredients: lime juice, salt, sugar, and cumin.
  5. Pulse the mixture in the food processor stopping occasionally to scrape down the sides. Chop until all of the ingredients are finely chopped, but not pureed.
  6. Transfer the mixture to a bowl for refrigerator storage. Chill for at least one hour and up to three days.

To assemble the crostini:
1 baguette, sliced into 1/4-inch slices
Olive oil
2 16-ounce packages cream cheese, softened

  1. Brush each slice of bread with olive oil on both sides. Place bread slices on a sheet pan and bake (turning once) at 375 degrees F until golden brown, about 5-7 minutes per side.
  2. Spread each piece of toasted bread with cream cheese and top with a spoonful of salsa.

About Whisk

A welcoming community for home cooks and professional chefs alike, Whisk is stocked with thousands of unique, high-quality kitchenware and entertaining items. A variety of cooking classes are held every month, suitable for all levels of culinary expertise.

316 Colonades Way, Cary
(919) 322-2458

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