If you like an easy and colorful appetizer you’ll love these Cranberry Goat Cheese Toasts. Ready in under 30 minutes, they are the perfect seasonal snack or canapé for the holidays and beyond. Plus it's a great way of using up the last of that Cranberry Sauce left in the bottom of the jar!
What to do with Leftover Cranberry Sauce?
Is it just me who finds myself asking that question every year? I got the idea for this delicious and seriously pretty appetizer when I realized, as usual, I had a glut of homemade cranberry sauce that I couldn't bear to get rid of.
These cranberry and goat cheese toasts are super quick and so easy to make. I find 'Things on Toast' type appetizers the perfect thing to throw together if you're entertaining. They can also, of course, be called crostini (and these are very similar to a bruschetta too.)
Why you should try Cranberry Goat Cheese Toasts
- The toasts can be made in advance making them a perfect get ahead starter.
- These are a great way to reduce holiday food waste and use up what you already have in the kitchen.
- They look so pretty they'll be the first to fly off the buffet table.
What You Will Need To Make These Easy Holiday Appetizers
Both homemade cranberry sauce or shop bought work perfectly here! And it honestly feels so satisfying to find another use for your cranberry sauce besides the big Turkey day (and turkey sandwiches of course, not forgetting those, mmmmmm).
Any tangy goat cheese will work here. Just make sure you take it out of the fridge in time to come to room temperature since you will need it to be easily spreadable. 2 hours before you need to make the toasts should work.
Tips For Making Cranberry Goat Cheese Toasts
Be generous with the toppings! There's nothing as bad as a stingy toast serve and these need to feel full and bountiful.
Watch the toasts closely in the oven - they should be a nice golden brown. If they are under-toasted you don't get the crunch. If over-toasted Granny might break a tooth 😉
No soggy bottoms - Make sure you let the toasts cool fully on a rack. This lets the air get to both sides before you add the topping. Which helps avoid the underneath going mushy.
Seasoning is so important. Sea salt lifts the taste of this simple appetizer so season and taste as you go
How To Serve Cranberry Goat Cheese Toasts
I love to place these toasts on to a platter or wooden board. I then sprinkle with a little more sea salt and some microgreens (if you have them).
Arugula makes a good alternative, but they taste just as nice on their own. Almost too pretty to eat. I said "almost" LOL.
How Far in Advance Can You Make Crostini?
You can toast crostini up to 3 days in advance of using them. Make sure you keep the toasts sealed in an airtight container or bag out at room temperature until you need them.
Never wrap them while warm or they will go soggy. And don't store them in the fridge as this can also lead to soggy bread.
Once they're topped, toasts should be eaten within the hour to enjoy them at their best.
Can You Freeze Crostini?
You can make and freeze the toast portion of this appetizer.
First bake and completely cool the toasts on a rack and then store in an airtight container. They will freeze for up to 3 months.
Make sure you thoroughly defrost at room then 'refresh' the toasts in a 375ºF/170ºC oven for a few minutes to crisp them back up.
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More Easy Recipe Ideas
Cranberry Goat Cheese Toasts
- 1 small French Baguette Stick
- 4 oz Goat Cheese Log - at room temp
- 4 tbsp Olive Oil, divided in 2
- 4 tbsp Cranberry Sauce
- Sea Salt and Black Pepper
- Microgreens or Arugula - for garnish
- Preheat oven to 400°F/200°C
- Cut a small baguette into diagonal ½ inch slices. Aim for roughly 12 slices.
- Place the bread slices onto a parchment lined baking sheet. Brush each with a little olive oil on both sides and sprinkle with sea salt.
- Bake for around 20 minutes or until toasty and golden at the edges.
- Meanwhile mix the goat cheese log with the remaining 2 tbsp olive oil and some sea salt in a medium bowl until it’s soft and spreadable (it must be at room temp for this!)
- Let the toasts cool completely (to avoid a soggy bottom).
- Top each of the toasts with a schmear of the goat cheese mix and roughly 1 teaspoon cranberry sauce.
- Season again with sea salt and fresh cracked black pepper to taste and add micro greens or arugula for garnish.