Cranberry Pecan Crostini Appetizers

• Vegetarian

• Produce

  • 1/3 cup Cranberries, dried
  • 1 Rosemary

• Baking & Spices

  • 1 Sea salt & cracked black pepper

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/3 cup Pecan pieces

• Bread & Baked Goods

  • 1 Italian baguette

• Dairy

  • 1 Boursin garlic & fine herb cheese

Found on thegardeningcook.com

Ingredients

• For the crostini:
• 1 Italian baguette, uncooked
• ¼ cup Extra Virgin Olive Oil
• Sea Salt & cracked black Pepper to taste
• For the topping:
• Boursin® Garlic & Fine Herb Cheese
• ⅓ cup of dried cranberries
• ⅓ cup of pecan pieces
• Rosemary, thyme or chives to garnish

Directions

• Preheat the oven to 375º.
• Slice the baguette diagonally into ½-3/4 slices. Lightly brush both sides of the slices with extra olive oil, using a pastry brush. Season both sides with sea salt and cracked black pepper.
• Bake 10 minutes, flip the slices and bake another 8 minutes until golden. Remove and cool.
• Spread each slice with the Boursin® Garlic & Fine Herb Cheese. Add a few dried cranberries and some pecan pieces in a small mound and garnish with either chives, rosemary or thyme.
• Serve as a party appetizer, or with a small salad as the starter for your meal.