Cheese Crostini
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Easy winter appetizer: Cheese crostini with cranberry fig jam
Ingredients
Cranberry Fig Jam
1½ cups fresh or frozen cranberries
½ cup dried figs, chopped
½ cup water
¼ cup + 2 tablespoons cane sugar
2 tablespoons honey
2 tablespoons freshly squeeze lemon juice
½ teaspoon minced fresh rosemary
⅛ teaspoon freshly cracked pepper
Crostini
1 baguette, sliced ¼ to ½-inch thick at an angle (I used Arise Bakery’s gluten-free baguettes)
1-2 tablespoons olive oil, for brushing
8 ounces Roth Grand Cru (or gruyere), cut into thin slices about the size of the baguette slices
⅓ cup toasted walnuts, coarsely chopped
Instructions
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