Walnut Cranberry Crostini

Walnut Cranberry Crostini
  • Yield: 8 Servings
  • Prep Time: N/A
  • Cook Time: N/A
  • Try this fresh twist on a classic bite-sized Italian appetizer by adding dried, sweetened cranberries and toasted walnuts. 


  • 1 small French baguette (12-14 ounces)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup Fisher® Chef’s Naturals Walnut Halves, chopped
  • 1 cup (4 ounces) crumbled Gorgonzola cheese
  • 1/2 cup Fisher® Dried Sweetened Cranberries
  • 1 tablespoon green onion with top, thinly sliced


  1. Preheat oven to 400°F.
  2. Slice baguette into ¼-inch thick slices (about 16 slices). Arrange bread slices on baking sheet; brush tops with oil. Bake 5 to 7 minutes until golden brown. Remove from oven to cooling rack.
  3. In medium bowl combine walnuts, cheese, cranberries and onion.
  4. Spoon 2 tablespoons of the walnut mixture over toasted bread slices; return to oven. Bake an additional 3 to 5 minutes until the cheese begins to melt.
  5. Remove from oven; transfer to serving platter. Serve immediately.

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