For a holiday appetizer that looks festive without last-minute baking, make these cranberry goat cheese crostini with toasted walnuts. Crisp baguette, tangy soft cheese and a glossy homemade cranberry topping give each small bite contrast. Prepare the components ahead, then assemble shortly before guests arrive so the bread keeps its crunch.
RECIPE CARD
Cranberry Goat Cheese Crostini with Toasted Walnuts
Ingredients
- 1 baguette (about 12 ounces), cut into 24 slices about 1/2 inch thick
- 1 1/2 cups fresh or frozen cranberries
- 1/4 cup orange juice
- 1/3 cup pure maple syrup
- 1/8 teaspoon fine salt
- 1/2 cup walnut pieces
- 2 tablespoons olive oil
- 8 ounces plain soft goat cheese, softened just enough to spread
Quick Method
Condensed overview. Use Full Instructions for the complete method, timing and doneness details.
- Slice the baguette: Heat the oven to 400°F (205°C). Cut the baguette on a slight diagonal into 24 slices about 1/2 inch thick. Arrange the slices in…
- Cook the cranberry topping: Combine 1 1/2 cups cranberries, 1/4 cup orange juice, 1/3 cup maple syrup and 1/8 teaspoon fine salt in a small saucepan. Bring to…
- Toast the walnuts: Put the 1/2 cup walnut pieces in a dry skillet over medium-low heat. Toast for 3 to 4 minutes, shaking the skillet often, until…
- Toast the baguette: Brush the top of all 24 baguette slices lightly with the 2 tablespoons olive oil, dividing it evenly. Bake at 400°F (205°C) for 8…
- Spread the goat cheese: Divide the 8 ounces soft goat cheese among the 24 cooled toasts, spreading about 2 teaspoons on each slice. Keep the layer thick enough…
- Add cranberry topping and walnuts: Spoon about 2 teaspoons of the cooled cranberry topping over the goat cheese on each toast. Scatter the toasted chopped walnuts over the top,…
At a glance: Makes 24 crostini. Prep about 20 minutes; cook about 25 minutes; total about 45 minutes. Use two rimmed baking sheets, a small saucepan and a dry skillet. A representative few crostini are shown in the photographs; the ingredient quantities make the full batch.
Why these crostini work
Homemade cranberry topping brings tart fruit and maple sweetness into a thick spoonable layer. Cooling that topping before assembly helps it sit on the goat cheese instead of running off. Toasting the bread and walnuts separately gives two kinds of crunch. The bright red, white and golden colors also make the platter easy to recognize on a holiday table.
Ingredients
Ingredients at a glance
- 1 baguette (about 12 ounces), cut into 24 slices about 1/2 inch thick
- 1 1/2 cups fresh or frozen cranberries
- 1/4 cup orange juice
- 1/3 cup pure maple syrup
- 1/8 teaspoon fine salt
- 1/2 cup walnut pieces
- 2 tablespoons olive oil
- 8 ounces plain soft goat cheese, softened just enough to spread
Ingredient notes: Choose a standard narrow baguette so each slice is a two-bite appetizer. Fresh or frozen cranberries both work; add frozen berries without thawing and allow a little extra simmer time if needed. Use pure maple syrup rather than pancake syrup. Plain soft goat cheese spreads more evenly when it has lost its refrigerator chill, but keep it refrigerated until you are ready to assemble.
Equipment and timing
Have a serrated knife, cutting board, two rimmed baking sheets, pastry brush, small saucepan, skillet and serving platter ready. Slice and measure during the 20-minute prep window. The stovetop topping takes about 10 minutes, the walnuts 3 to 4 minutes and the baguette 8 to 10 minutes. The warm topping cools while the other components cook, so it is ready to spoon over the cheese after the bread has cooled briefly.
Step-by-step instructions
Step 1: Slice the baguette
Heat the oven to 400°F (205°C). Cut the baguette on a slight diagonal into 24 slices about 1/2 inch thick. Arrange the slices in a single layer on two rimmed baking sheets; use a second batch if your pans are smaller. Measure the cranberries, orange juice, maple syrup, salt and walnut pieces before turning on the stove.
Step 2: Cook the cranberry topping
Combine 1 1/2 cups cranberries, 1/4 cup orange juice, 1/3 cup maple syrup and 1/8 teaspoon fine salt in a small saucepan. Bring to a gentle simmer over medium heat. Cook for about 10 minutes, stirring occasionally, until many berries burst and the mixture becomes thick enough to mound on a spoon. Leave some berries whole for texture. Set the pan aside to cool while you prepare the walnuts and bread.
Step 3: Toast the walnuts
Put the 1/2 cup walnut pieces in a dry skillet over medium-low heat. Toast for 3 to 4 minutes, shaking the skillet often, until they smell nutty and their edges deepen slightly in color. Tip them into a cool bowl right away so they do not burn in the hot skillet. Once cool enough to handle, roughly chop any large pieces.
Step 4: Toast the baguette
Brush the top of all 24 baguette slices lightly with the 2 tablespoons olive oil, dividing it evenly. Bake at 400°F (205°C) for 8 to 10 minutes, rotating the pans halfway through, until the edges are golden and the centers feel dry and crisp. If using one pan in batches, keep the slices in a single layer and use the same visual doneness cue. Let the toasts cool for a few minutes before adding cheese.
Step 5: Spread the goat cheese
Divide the 8 ounces soft goat cheese among the 24 cooled toasts, spreading about 2 teaspoons on each slice. Keep the layer thick enough to cover the bread, but leave a narrow visible rim so the topping stays on the crostini. If the cheese tears the toast, allow it to soften for a few more minutes and try again.
Step 6: Add cranberry topping and walnuts
Spoon about 2 teaspoons of the cooled cranberry topping over the goat cheese on each toast. Scatter the toasted chopped walnuts over the top, dividing them among the 24 crostini. Serve soon after assembly while the baguette is crisp. Keep the finished platter chilled if it cannot be served promptly.
Make-ahead tips
Cook the cranberry topping a day ahead, cool it and refrigerate it in a covered container. Toast the walnuts ahead and keep them in a separate airtight container. You can toast the baguette earlier the same day and keep the completely cooled slices in an airtight container at room temperature. About 20 to 30 minutes before serving, let the goat cheese soften only enough to spread, then assemble. Keep the topping cool rather than hot so it does not soften the toast too quickly.
Storage and serving
These crostini are crispiest soon after assembly. Refrigerate any assembled pieces promptly in a covered container and use within 1 day; the bread will gradually soften. Store the cranberry topping separately in the refrigerator for up to 3 days. Keep the cheese and finished crostini chilled until serving, and do not leave the dairy-topped platter at room temperature for more than 2 hours. Freezing assembled crostini is not recommended because the bread and cheese lose their texture.
Troubleshooting and variations
- Runny topping: Simmer a few minutes longer until a spoonful mounds instead of flowing. Cool before assembling.
- Toast turns soft: Let the bread cool completely and add topping close to serving time.
- Goat cheese is hard to spread: Give it a few minutes out of the refrigerator; do not warm it until runny.
- Nut-free platter: Omit walnuts for guests with nut allergies, and prepare that platter with clean utensils away from nuts.
More holiday appetizers
If you want a second warm option, try our baked brie with cranberries and walnuts. For a puff pastry tray, see our spinach artichoke pinwheels.
Frequently asked questions
Can I use canned cranberry sauce?
You can use a thick whole-berry sauce, but the sweetness and yield will differ. This recipe is measured for the homemade orange-maple topping above.
Can I assemble these the night before?
For the best crunch, store the topping, walnuts and toasts separately and assemble close to serving. A fully assembled crostini softens in the refrigerator.
Can I use cream cheese instead?
Plain cream cheese is milder and less tangy than goat cheese. It will spread, but it changes the intended flavor balance; use the same amount if you prefer that variation.
