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Apple Cranberry Crostini with Maple Syrup Glaze


2 large tart-variety apples, peeled and diced in small cubes

1 cup dried cranberries

1 TB butter

½ tsp cinnamon

½ cup pure maple syrup (reserve approx. 2 TB for drizzle)

½ tsp balsamic vinegar

1 small tub spreadable cream cheese (plain or cinnamon flavored)

olive oil

Baguette, thinly sliced 


Assemble first six ingredients for topping and preheat oven to 375°F. Slice baguette and lightly brush slices on both sides with olive oil and arrange on baking sheet. Bake for approximately 3 minutes, flip and bake another 2 minutes until bread is lightly toasted. While bread is toasting, melt butter in sauté pan and add apples and cook until tender. Add cinnamon, syrup, and cranberries and cook for another 2 minutes. Finally add balsamic vinegar and warm through. Keep topping warm until toasts are ready. When bread is done, remove from oven, spread with cream cheese, scoop on topping, and drizzle with extra syrup. Serve warm.

To make ahead: pretoast bread and make topping. Right before serving, reheat the topping and spread cream cheese on the toasts.