Cranberry Orange Crostini with Feta & Rosemary
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If the holidays had a flavor, this might be it.
Our Cranberry Orange Crostini with Feta & Rosemary combines tangy cranberries, bright citrus, creamy feta, and a drizzle of Premium Extra Virgin Olive Oil for the perfect festive bite.
Each crostini starts with golden baguette slices brushed with EVOO, then topped with a homemade cranberry-orange compote that’s both sweet and tart. A crumble of salty feta and a hint of rosemary make it feel instantly seasonal — the kind of elegant, make-ahead appetizer that always gets compliments.
Serve these at your next holiday gathering or pair them with sparkling wine for an afternoon nibble. They look gorgeous on a platter and taste even better than they look — crisp, creamy, and bursting with holiday flavor.
Cranberry Orange Crostini with Feta & Rosemary
Rated 5.0 stars by 1 users
Category
Appetizers
Cuisine
American
Author:
Servings
24 crostinis
Prep Time
15 minutes
Cook Time
25 minutes
Golden baguette slices brushed with olive oil, topped with a zesty cranberry-orange compote, creamy feta, and a sprig of rosemary — festive, flavorful, and perfect for entertaining.
Ingredients
- For the Cranberry Compote:
- 2 cups fresh or frozen cranberries
-
½ cup sugar or Franklin Raw Honey
- ½ cup water
- Zest and juice of 1 orange
- For the Crostini:
- 1 baguette, sliced into ½-inch thick slices
-
Premium Extra Virgin Olive Oil, for brushing
- 1 cup feta cheese, crumbled
- Fresh rosemary sprigs, for garnish
Directions
- In a medium saucepan, combine cranberries, sugar (or honey), water, and orange zest and juice.
- Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15–20 minutes, stirring occasionally, until cranberries burst and the mixture thickens.
- Remove from heat and let cool — it will thicken as it sits.
- Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet and brush one side with Premium Extra Virgin Olive Oil.
- Bake for 5–7 minutes, or until lightly golden and crisp.
- Once the crostini have cooled slightly, spoon a layer of cranberry compote onto each slice.
- Sprinkle with crumbled feta cheese and top with a small sprig of fresh rosemary for a festive finish.
- Arrange on a platter and serve while the bread is still crisp.