Festive Red Berry Crostini
Cranberries and raspberries are used to make a fruit sauce in the slow cooker that’s served over goat cheese and toasted baguettes for a delicious crostini appetizer.
Ingredients
for the slow-cooked red raspberry cranberry sauce
- 12 ounce package of frozen red raspberries
- 12 ounce pakcage of fresh cranberries
- 1/4 cup water
for sweetening, option 1/Traditional
- 1 cup sugar
for sweetening, Option 2/Reduced Sugar
- 1/3 cup Monk Fruit in the Raw Bakers Bag
- 1/3 cup Stevia in the Raw
- 2 Tablespoons Agave Nectar
for the crostini
- 1 French baguette, sliced into 1/4 inch slices (about 60)
- 3/4 cup olive oil(for brushing)
- sea salt
- 2 cups red raspberry cranberry sauce (recipe below)
- 12 ounces goat cheese
- 1 cup chopped pistatchios
- 1/2 cup parsely, chopped
Instructions
for the slow-cooked red raspberry cranberry sauce
1. Add frozen red raspberries, fresh cranberries and water to a 3 or 4 quart slow-cooker. Stir to combine. Place the lid on slow-cooker and set on low for 8 hours.
2. Stir once or twice during cooking; replace lid to cover completely.
3. At the end of cooking, the berries will have cooked and formed a sauce. Now add either sugar or alternative sweeteners. Cool and use as topping for crostini.
For the crostini
1. Preheat oven to 350 degrees F. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil and season with salt.
2. Bake 15-20 minutes or until golden brown. (If undersides are not browning, turn crostini over once during baking.) Let cool on baking rack.
3. Spread each crostini with goat cheese and top with a spoonful of red raspberry cranberry sauce. Sprinkle with parsely and chopped pistachios. Serve immediately.