While I have shared all kinds of Holiday Menu inspiration during the last few weeks, I realized that we have not talked appetizers!

Cranberry caramelized Onion Crostini (Vegan and Gluten-free) from heatherchristo.com

I don’t like to go to berserk on apps when I am going to serve and eat such an absolutely enormous meal, but a few light apps seem about right. Plus, it means that cocktail hour can last longer! And with so many seasonal celebration cocktails on the docket, I would like that to last.

So here you go- A delicious and light appetizer that is full of seasonal flavor and even color-coordinated!

Cranberry caramelized Onion Crostini (Vegan and Gluten-free) from heatherchristo.com

These Cranberry Caramelized Onions are an awesome combination of sweet and savory and a little bit tart and bitter too (cranberries will do that!) They pair perfectly with creamy homemade almond ricotta. Then I added a slice of ripe pear and the tiniest drizzle of balsamic glaze for color and an extra bit of zing.

Cranberry caramelized Onion Crostini (Vegan and Gluten-free) from heatherchristo.com

I love that these are so easy to make and you can whip up the ricotta and the onions a day before. I just toast the crostini the morning of and assemble right before you serve- super easy!!

Cranberry caramelized Onion Crostini (Vegan and Gluten-free) from heatherchristo.com

Here is the recipe for How to Make Almond Ricotta:

And I get the Balsamic Glaze at Trader Joes!

Caramelized Cranberry Onion Crostini
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 3 tablespoons olive oil
  • 1 yellow onion, small diced
  • 1 inch knob of fresh ginger
  • 1 cup cranberries
  • ½ cup red wine
  • 2-3 tablespoons sugar (to taste)
  • Kosher salt
  • 2 cups homemade almond ricotta (see above for link: how to make almond ricotta)
  • 24 slices of baguette (I used vegan and gluten-free baguette)
  • 3 tablespoons olive oil
  • 6 Figs cut into quarters
  • Balsamic glaze
Instructions
  1. Preheat the oven to 375 degrees. Spread the baguette out evenly on a sheet pan and drizzle with olive oil. Bake the baguette for 10 minutes until golden.
  2. Meanwhile, in a sautepan over medium-high heat, add the olive oil and onions. Sprinkle them with kosher salt and stir to coat them in oil. Cook for about 5 minutes until soft.
  3. Add the ginger and the cranberries and cook for a few more minutes. Add the red wine and stir well, scraping any browned bits off the bottom of the pan. Simmer for another 5 minutes or so over lower heat until the cranberries are soft and have split their skin.
  4. Sprinkle the onions with the sugar and stir well, then season to taste with kosher salt. Remove from the heat and let cool slightly.
  5. To assemble, slather one of the toasted crostini with the almond ricotta, top it with cranberry caramelized onions and then a quarter of the fig and a few drops of balsamic glaze.

 

Print Recipe  

While I have shared all kinds of Holiday Menu inspiration during the last few weeks, I realized that we have not talked appetizers!

Cranberry caramelized Onion Crostini (Vegan and Gluten-free) from heatherchristo.com

I don’t like to go to berserk on apps when I am going to serve and eat such an absolutely enormous meal, but a few light apps seem about right. Plus, it means that cocktail hour can last longer! And with so many seasonal celebration cocktails on the docket, I would like that to last.

So here you go- A delicious and light appetizer that is full of seasonal flavor and even color-coordinated!

Cranberry caramelized Onion Crostini (Vegan and Gluten-free) from heatherchristo.com

These Cranberry Caramelized Onions are an awesome combination of sweet and savory and a little bit tart and bitter too (cranberries will do that!) They pair perfectly with creamy homemade almond ricotta. Then I added a slice of ripe pear and the tiniest drizzle of balsamic glaze for color and an extra bit of zing.

Cranberry caramelized Onion Crostini (Vegan and Gluten-free) from heatherchristo.com

I love that these are so easy to make and you can whip up the ricotta and the onions a day before. I just toast the crostini the morning of and assemble right before you serve- super easy!!

Cranberry caramelized Onion Crostini (Vegan and Gluten-free) from heatherchristo.com

Here is the recipe for How to Make Almond Ricotta:

And I get the Balsamic Glaze at Trader Joes!

Caramelized Cranberry Onion Crostini
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 3 tablespoons olive oil
  • 1 yellow onion, small diced
  • 1 inch knob of fresh ginger
  • 1 cup cranberries
  • ½ cup red wine
  • 2-3 tablespoons sugar (to taste)
  • Kosher salt
  • 2 cups homemade almond ricotta (see above for link: how to make almond ricotta)
  • 24 slices of baguette (I used vegan and gluten-free baguette)
  • 3 tablespoons olive oil
  • 6 Figs cut into quarters
  • Balsamic glaze
Instructions
  1. Preheat the oven to 375 degrees. Spread the baguette out evenly on a sheet pan and drizzle with olive oil. Bake the baguette for 10 minutes until golden.
  2. Meanwhile, in a sautepan over medium-high heat, add the olive oil and onions. Sprinkle them with kosher salt and stir to coat them in oil. Cook for about 5 minutes until soft.
  3. Add the ginger and the cranberries and cook for a few more minutes. Add the red wine and stir well, scraping any browned bits off the bottom of the pan. Simmer for another 5 minutes or so over lower heat until the cranberries are soft and have split their skin.
  4. Sprinkle the onions with the sugar and stir well, then season to taste with kosher salt. Remove from the heat and let cool slightly.
  5. To assemble, slather one of the toasted crostini with the almond ricotta, top it with cranberry caramelized onions and then a quarter of the fig and a few drops of balsamic glaze.