Crostini topped with Fresh Cranberries & Cream Cheese
Featuring: Pomegranate Balsamic Vinegar and Meyer Lemon Olive Oil
- 1 baguette, sliced into 1/3” thick rounds
- ¼ c Seven Barrels Meyer Lemon Olive Oil
- 12 oz fresh cranberries
- ¼ c sugar
- 5 basil leaves, sliced thin
- 6 oz cream cheese
- 1/3 c Seven Barrels Pomegranate Balsamic Vinegar
Brush baguette slices with Meyer Lemon Olive Oil. Sprinkle with s&p, and toast for 10 minutes until lightly browned. Cool completely.
In a saucepan, combine sugar with ¼ c water and bring to boil. Stir briefly until sugar dissolves. Add cranberries, cover partially and simmer just until berries begin to burst, about 6 minutes. Do not overcook. Cool and set aside.
To assemble, spread baguette slices with cream cheese. Then, dollop with cranberries and garnish with basil leaves.
Before serving, drizzle Pomegranate Balsamic Vinegar.