Cranberry Orange Crostini

This cranberry crostini might take you by surprise. It's bright, crunchy and sweet and perfect for the holidays, but delicious anytime.

Jump to Recipe (or scroll for photos and riveting information...)

Featured Recipe Techniques

More about the skills used in this recipe.

Cooking School
Air Frying 101

An introduction into Air Frying so that you can feel comfortable and confident making the recipes you find on my...View Technique

Advertisement - Continue Below

Watch The Recipe Video

Advertisement - Continue Below

Cranberry Orange Crostini

  • Prep Time: 20 m
  • Cook Time: 10 m
  • Total Time: 30 m
  • Servings:


  • 1 loaf French baguette
  • olive oil
  • salt and fresh ground black pepper
  • 2 cups fresh cranberries
  • ¼ cup sugar
  • juice of ½ orange
  • zest of 1 orange
  • 6 ounces goat cheese
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon honey
  • fresh thyme for garnish


  1. Pre-heat the air fryer to 400°F.
  2. Slice the baguette on the bias into ½-inch slices. Generously brush one side of the bread slices with olive oil and season with salt and fresh ground black pepper.
  3. In batches, place baguette slices, oil side up and air fry for 3 minutes until toasted and lightly browned. (Alternately, toast the crostini in a 350ºF oven for 10 to 12 minutes.)
  4. Combine the cranberries, sugar, orange juice and orange zest in a food processor and pulse until chunky.
  5. Combine the goat cheese, fresh thyme leaves and honey in a small bowl and stir until the mixture is spreadable.
  6. To assemble: Spread the goat cheese on the crostini and top with a spoonful of the cranberry orange relish. Garnish with a sprig of fresh thyme.
Advertisement - Continue Below
Advertisement - Continue Below
Advertisement - Continue Below

Comments (1)Post a Reply

  1. 5 stars
    I made this for the family Thanksgiving dinner as an appetizer. Everyone raved about them as they were a nice break from all of the heavier appetizers. The balance between the tart cranberries and goat cheese was amazing. It was easy to make also. Thanks for the “keeper” recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *