Quick Cranberry Salsa and Goat Cheese Crostini

A quick appetizer of sweet and spicy cranberry salsa with creamy goat cheese on toasted baguette rounds. 

If you’re like me, you can always use some more shortcuts for entertaining over the holidays. I often put too much on my plate (pun intended) and end up hanging out in the kitchen cooking all day and miss out on quality time spent with friends and family. Do you do that too? My goal for 2014 has been to simplify the way I entertain. This has resulted in more potlucks, a silverware basket that lives on the table so guests can help themselves, actually taking help when it’s offered to me, and good friends that now walk into my kitchen, know where everything is, and help clean things up at the end of a meal. It makes my heart happy when friends feel so comfortable in our home, and it sure takes most of the stress out of entertaining when it’s not some big one woman production. 

To go with my theme of “simplify entertaining”, I’m sharing one of my favorite easy Thanksgiving dishes each day this week. Do you like recipes that are quick and easy? I love them. I especially love them if it looks like I put a ton of effort into making them when I didn’t. These Cranberry Salsa and Goat Cheese Crostini are one of those secret, fancy-with-barely-any-effort party recipes. You really just do a quick chop, stir, slice, smear, and dollop and you’re ready for the party to start. Better yet, you can make the salsa the night before and keep it in the fridge until you’re ready to dollop. 

I always like to plan some sort of appetizer to serve while Thanksgiving dinner is cooking. My friend Erica shared this recipe with me a few months ago, and I knew as soon as I saw it that it would be perfect for my Thanksgiving day appetizer.  I love how unique and versatile this salsa is. Because it’s both sweet and spicy, I can see it also going really well on some dessert nachos or just being eaten with tortilla chips. Maybe as a dip for a cinnamon apple dessert quesadilla? (I think I need to go make one of those now!)   

Do you have a favorite quick appetizer you’re planning to make for Thanksgiving day? 

Cranberry Salsa and Goat Cheese Crostini

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• Author: Stephanie Powers
• Prep Time: 5
• Total Time: 5
• Yield: 30 1x

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Description

A quick appetizer of sweet and spicy cranberry salsa with creamy goat cheese on toasted baguette rounds.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups (12 oz) whole-berry cranberry sauce
• 1/4 cup finely chopped fresh cilantro
• 2 Tbsp chopped green onions
• 1 D’anjou pear, cored and finely diced
• 1 jalapeno pepper, seeded and minced (This is a mild spice level, add 2 jalapenos if you want hot salsa)
• 2 Tbsp fresh lime juice
• 1/4 tsp ground cumin
• 1 Tbsp brown sugar
• 1 pinch salt

For Crostini

• 1 french baguette, sliced into 1/2” rounds and lightly toasted
• 10 oz fresh goat cheese at room temperature

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Instructions

1. If you have a food processor – add all the salsa ingredients and give it a whirl until combined.
2. If you don’t have a food processor-combine all salsa ingredients in a medium bowl.
3. Slice the baguette on a 45 degree angle into 1/2″ rounds and lightly toast in a toaster oven or under a broiler.
4. Spread a layer of goat cheese on each toasted round. (If it won’t spread smoothly, microwave goat cheese in a bowl for 15 seconds to make it more spreadable.)
5. Top goat cheese with a dollop of salsa or spread the cranberry salsa in a thin layer.
6. Garnish each crostini with a few extra leaves of cilantro.

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Notes

• This recipe will yield about 3 cups of salsa. I only made about 30 crostini and had plenty of salsa left over.
• You can also use cranberry salsa as a side dish for Thanksgiving, on turkey, on chicken, or simply serve over goat cheese or cream cheese as part of a cheese plate.
• Gluten-free: The salsa is gluten free! Serve over goat cheese with plain rice crackers.
• Dairy-Free: The cranberry salsa is dairy free. This is free of cow’s milk if using goat cheese.
• Vegetarian/Vegan: The cranberry salsa is vegan. Use a vegan cream “cheese” in place of the goat cheese.