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Cranberry Jalapeño Tapenade Crostini

A vibrant sweet-heat appetizer featuring cranberry jalapeño tapenade spooned over crisp golden crostini.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 20 crostini
Course: Appetizer, Party Food
Cuisine: American, Holiday
Calories: 110

Ingredients
  

Tapenade
  • 2 cups fresh cranberries
  • 1 jalapeño seeded and diced
  • 2 tbsp honey
  • 1 tbsp olive oil
  • 1 tbsp lime juice fresh
  • 1 tsp lime zest
  • 1-2 tbsp fresh cilantro or parsley chopped
  • 1 pinch salt
  • 1 pinch sugar optional, to balance tartness
Crostini
  • 1 baguette sliced 1/2-inch thick
  • 3 tbsp olive oil for brushing
  • 1 pinch salt

Equipment

  • Saucepan
  • Chef’s knife
  • Cutting board
  • Baking sheet

Method
 

  1. Simmer cranberries in a splash of water until softened and beginning to burst.
  2. Transfer softened cranberries to a bowl and combine with jalapeño, honey, olive oil, lime juice, lime zest, cilantro or parsley, and salt.
  3. Mash gently into a chunky tapenade.
  4. Brush baguette slices with olive oil, sprinkle with salt, and toast at 400°F (200°C) for 7–10 minutes.
  5. Top warm crostini with cranberry jalapeño tapenade and garnish as desired.

Notes

Add goat cheese under the tapenade for a creamy variation.