Cheesy Cranberry Crostini-The Little Shop of Olive Oils

Cheesy Cranberry Crostini


  • For the Cranberry Compote:

    • 2 cups fresh or frozen cranberries
    • 1/2 cup sugar or Franklin Raw Honey
    • 1/2 cup water
    • Zest and juice of 1 orange
  • For the Crostini:

    • 1 baguette, sliced into 1/2-inch thick slices
    • Premium Extra Virgin Olive Oil for brushing
    • 1 cup feta cheese, crumbled
    • Fresh rosemary sprigs for garnish


  • In a medium saucepan, combine cranberries, sugar or honey, water, and orange zest and juice.
  • Bring the mixture to a boil over medium-high heat, then reduce to a simmer and let cook until the cranberries burst, and the mixture thickens, about 15-20 minutes.
  • Remove from heat and let it cool to room temperature. The compote will thicken more as it cools.
  • Preheat your oven to 375°F (190°C).
  • Arrange the baguette slices on a baking sheet and brush one side of each slice with EVOO.
  • Bake in the preheated oven for 5-7 minutes or until lightly golden brown and crispy.
  • Once the baguette slices have cooled slightly, spread a generous spoonful of cranberry compote on the EVOO-brushed side of each slice.
  • Sprinkle with crumbled feta cheese.
  • Garnish with a small sprig of rosemary on each crostini for a festive touch.
  • Arrange the crostinis on a serving platter and enjoy while the baguette slices are still crisp.
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