Frosted Cranberries with Boursin Cheese Crostini
Learn how to make Frosted Cranberries using my step-by-step-guide and pair these fruity gems with little cream cheese balls to make a festive cheese crostini appetizer!
Ingredients
For the Frosted Cranberries:
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 clementine or orange peeled, optional
- 2 1/2 cups fresh cranberries , washed
- 1/2 cup granulated sugar
- 2 clementines zested (optional)
For the Crostini:
- 1 baguette sliced and toasted with 2 teaspoons of olive at 375 degrees for 8 mins.
- 1 pack Garlic & Fine Herbs Cream Cheese
- 1 cup fresh spinach leaves
Instructions
For the Frosted Cranberries:
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Boil the sugar and water with the clementine peel for 3 minutes and set aside to cool down for 3 minutes. Remove the clementine peel with a spoon.
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Add the washed cranberries to the syrup mixture and toss it well to coat.
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Remove the cranberries from the syrup and place on a cooling rack with parchment paper under it Spread the cranberries in a single even layer and let them dry for about 1 hour.
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In a large bowl, toss the sugar and zest of the clementines. Take a few cranberries at a time ( 10 or so) and add them to the sugar mixture. Use a spoon to toss the cranberries and coat them in the sugar then remove them back to the same cooling rack. Repeat with the remaining cranberries.
For the Crostini:
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Take the round of Boursin cheese and cut it up into half an inch pieces, then roll each piece slightly to form the shape of a ball about the same size as the cranberries.
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Place the toasted baguette slice on the serving platter, top it with fresh spinach and alternate the cranberries with the Boursin cheese balls. Repeat with the rest. Serve with extra frosted cranberries and enjoy!
Recipe Notes
- When making frosted cranberries, I prefer drying the cranberries first because I feel the coating sticks better.
- Another thing to remember is the sweetness or tartness of your cranberries when you first buy them will remain the same. If you’ve heard that soaking the cranberries in a syrup solution overnight will make them sweeter—I’m sorry to say that it doesn’t make a significant difference. At the same time, I feel the sugar coating will do the trick so don’t stress about that.