Cranberry-Feta Crostini
Looking for an easy, yet beautful looking vegan appetizer for your dinner party? This plant-based Cranberry-Feta Crostini is super simple to make and comes with a whole lotta flavor.
Ingredients
- 1 lb cranberries washed
- 1 c maple syrup
- 3/4 c pomegranate seeds plus more for garnish
- 1 baguette sliced into 1/4-inch-thick-pieces
- 1/2 c extra virgin olive oil. Salt and black pepper to taste
- 8 oz vegan feta cheese at room temperature
- Few rosemary sprigs for flavor and garnish
Instructions
- Place the cranberries and maple syrup in a food processor. Process until cranberries are chopped and chunky.
- Put cranberry mixture in a bowl and mix with pomegranate seeds. Place in refrigerator and set for one hour.
- For Crostini, preheat oven to 350 degrees and brush baguettes with oil on both sides. Place on parchment paper for baking.
- Sprinkle on slices of baguettes with salt and pepper and bake for 15 minutes until lightly browned. Remove from oven and let cool.
- To assemble sprinkle 1 tablespoons of vegan feta on top of each baguette slice and 1 tablespoon of cranberry pomegranate mix.
- Garnish with rosemary sprigs and extra Pom-seeds before serving.