Roasted cranberry and orange crostini with cream cheese and orange zest. Can be made 5 days in advance, making it the perfect Thanksgiving appetizer.
Shawn and I both live within 5 minutes of our families. One of the many perks of marrying your high school sweetheart.
On Thanksgiving Day, we go over to Shawn’s parents house and have dinner with his whole extended family. Then on Friday, we go to my parents house and have Thanksgiving Day part 2 with my family. This means we get 2 times the holidays. Double the turkey, double the stuffing, double the apple pie. It is the best!
While I haven’t been called up to the big leagues to cook the important things like turkey and stuffing, I am put in charge of appetizers and desserts. Which means I get all the cooking done before even showing up, and get to relax and chat and drink wine all night.
This year I am bringing this roasted cranberry and orange crostini. The flavors are perfection. Crispy crostini topped with whipped cream cheese, and tart cranberries that are roasted with fresh orange juice and a little sugar.
This roasted cranberry and orange crostini appetizer is great, because you can prep everything up to 5 days in advance. Toast the crostini’s and keep them in an airtight container, then roast the cranberries and keep them refrigerated. On Thanksgiving day you just need to spread the whipped cream cheese on the crostini’s, top them with the roasted cranberries and top them with orange zest.
- 1 baguette, sliced into 1/2″ thick slices
- 12 ounce bag fresh cranberries
- 2 oranges (1 for juice, another for zest)
- 1/3 cup white granulated sugar
- Whipped cream cheese
- Preheat oven to 350 degrees. Arrange the baguette slices in an even layer. Toast in the oven for 10 minutes.
- Meanwhile, in a medium size mixing bowl squeeze the juice of 1 orange and sugar. Add in the cranberries, and toss to combine. Line a baking sheet with parchment paper, and spread the cranberries in an even layer. Roast in the oven for 25 minutes.
- At this point, you can transfer the crostini’s to a zip top bag kept at room temperature, and the roasted cranberries to an air tight container in the fridge. Both will keep for 5 days.
- When ready to assemble, spread the whipped cream cheese on top of the crostini, top with the roasted cranberries, and top with fresh orange zest.
Here’s more appetizers that would be a hit at Thanksgiving: