Vegan Cranberry Crostini with Whipped Cream Cheese
Vegan Cranberry Crostini is the perfect holiday appetizer! Whipped cream cheese beautifully complements cranberry jalapeño salsa all in one delicious bite on top of homemade crostini.
Servings: 8
Calories: 313kcal
Ingredients
Crostini
- 1 baguette
- ¼ cup olive oil
- sea salt to taste
Toppings
- ½ batch cranberry jalapeño salsa
- 16 ounces vegan cream cheese 2 tubs
- ¼ cup plant-based milk
Instructions
Make the Crostini
- Use a serrated knife to cut the bread into ¼” thick slices.
- Lay the slices on a sheet pan and use a pastry brush to generously coat each piece with olive oil, including the sides of the bread. Sprinkle with sea salt.
- Bake in the oven at 375°F for about 12 minutes or until toasted and golden brown.
Whip the Cream Cheese
- While the crostini is baking, place vegan cream cheese into a food processor.
- Add the plant-based milk and blend for about a minute until a light, airy texture is achieved, scraping down the sides as needed.
Assemble the Cranberry Crostini Appetizer
- Lay the crostini on a serving dish in an even, flat layer.
- Use a butter knife to spread a thick layer of whipped cream cheese over the crostini, about 1 tablespoon. Spread the cream to the edges of the crostini in an even layer.
- Spoon the cranberry salsa on the center of the crostini and gently spread it into a layer, but not to the edges, so the juices don’t run over.
- Garnish with lime zest or cilantro leaves, if desired.
Notes
See more expert tips, pictures, and variations above for making the best vegan cranberry crostini!
Yield: 32 cranberry crostini appetizers
Serving Size: 4 crostini appetizers
Make Ahead Tips: Vegan cranberry crostini is excellent to make ahead of time. However, you must store each of the components separately!
- Cranberry jalapeño salsa: Store in an airtight container in the refrigerator for 3-4 days.
- Whipped cream cheese: Store in an airtight container in the refrigerator for up to a week. It is best if prepared only a few days before serving.
- Crostini: Store in an airtight container or plastic bag at room temperature up to 3 days ahead.
- Crostini: Use a rimmed baking sheet without any parchment paper or reusable baking mat. Placing the baguette slices directly on the metal pan helps the underside of the crostini bake as well. Otherwise, you will need to flip the bread slices halfway through to ensure a golden brown color on both sides.
- For more tips, check out the post on how to make crostini from a baguette.
- Salsa: Check out the post on how to make cranberry jalapeño salsa. You only need a half-batch for this appetizer. Feel free to make a full batch and double the crostini and whipped cream cheese or serve the remaining salsa with chips and crackers!
Nutrition
Calories: 313kcal | Carbohydrates: 22g | Protein: 7g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1003mg | Potassium: 54mg | Fiber: 4g | Sugar: 5g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg