Cranberry Gorgonzola Crostini with Honey and Walnuts

How to Make Cranberry Gorgonzola Crostini with Honey and Walnuts

1. 1

   Step 1: Make the cranberry compote

   Active 8 min · Passive 10 min

   In a small saucepan combine the fresh or frozen cranberries, granulated sugar, water, orange zest and 1/8 tsp of the kosher salt. Bring to a gentle simmer over medium heat, stirring occasionally; cook until most berries have popped and the mixture is jammy, about 8–10 minutes. Remove from heat and let the compote cool slightly while you finish other components (it will thicken as it cools).

   For this step

   • 10 ozfresh or frozen cranberries
   • 1/3 cupgranulated sugar
   • 1/4 cupwater
   • 1 tsporange zest
   
2. 2

   Step 2: Toast and chop the walnuts

   Active 4 min

   While the compote simmers, heat a dry skillet over medium and add the chopped walnuts. Toast, stirring or shaking the pan, until fragrant and lightly browned, 3–4 minutes; transfer to a plate to stop cooking. Coarsely chop again if needed and reserve.

   For this step

   • 3/4 cupwalnuts, coarsely chopped
   
3. 3

   Step 3: Slice, oil and bake the crostini

   Active 8 min · Passive 10 min

   Preheat the oven to 425°F (220°C). Slice the baguette on the bias into about twenty-four 1/2-inch (12 mm) slices. Arrange slices in a single layer on a baking sheet, brush both sides lightly with olive oil and sprinkle the remaining 1/8 tsp kosher salt across them. Bake until edges are golden and crisp, 8–10 minutes, flipping once halfway if desired.

   For this step

   • 1 loafFrench baguette (about 12–16 oz)
   • 2 tbspolive oil
   
4. 4

   Step 4: Assemble and serve

   Active 8 min

   When crostini are warm but not piping hot, spread a small spoonful of the cranberry compote on each slice, top with crumbled Gorgonzola and a few toasted walnut pieces, then finish with a light drizzle of honey and a pinch of black pepper if you like. Refrigerate any perishable leftovers (crostini toppings and extra assembled crostini) within 2 hours and use within 3–4 days; re-crisp plain crostini in a 350°F/175°C oven for 4–6 minutes before re-topping. Makes 24 finished crostini; serve 2 crostini per serving (serves 12).

   For this step

   • 6 ozGorgonzola cheese, crumbled
   • 2 tbsphoney
   

1. In a small saucepan combine the fresh or frozen cranberries, granulated sugar, water, orange zest and 1/8 tsp of the kosher salt. Bring to a gentle simmer over medium heat, stirring occasionally; cook until most berries have popped and the mixture is jammy, about 8–10 minutes. Remove from heat and let the compote cool slightly while you finish other components (it will thicken as it cools).
2. While the compote simmers, heat a dry skillet over medium and add the chopped walnuts. Toast, stirring or shaking the pan, until fragrant and lightly browned, 3–4 minutes; transfer to a plate to stop cooking. Coarsely chop again if needed and reserve.
3. Preheat the oven to 425°F (220°C). Slice the baguette on the bias into about twenty-four 1/2-inch (12 mm) slices. Arrange slices in a single layer on a baking sheet, brush both sides lightly with olive oil and sprinkle the remaining 1/8 tsp kosher salt across them. Bake until edges are golden and crisp, 8–10 minutes, flipping once halfway if desired.
4. When crostini are warm but not piping hot, spread a small spoonful of the cranberry compote on each slice, top with crumbled Gorgonzola and a few toasted walnut pieces, then finish with a light drizzle of honey and a pinch of black pepper if you like. Refrigerate any perishable leftovers (crostini toppings and extra assembled crostini) within 2 hours and use within 3–4 days; re-crisp plain crostini in a 350°F/175°C oven for 4–6 minutes before re-topping. Makes 24 finished crostini; serve 2 crostini per serving (serves 12).