Cheese Crostini with Cranberry Fig Jam

About 24 crostini
This cheese crostini is perfect for holiday entertaining. Topped with a tangy cranberry fig jam, crunchy walnuts, and our alpine-style Grand Cru® cheese.

By: Sarah Menanix, Snixy Kitchen


  • For Cranberry Fig Jam:
  • 1 1/2 cups fresh or frozen cranberries
  • 1/2 cup dried figs, chopped
  • 1/2 cup water
  • 1/4 cup, plus 2 tablespoons cane sugar
  • 2 tablespoons honey
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon minced fresh rosemary
  • 1/8 teaspoon freshly cracked pepper
  • For Crostini:
  • 1 baguette, sliced 1/4- to 1/2-inch thick at an angle
  • 1-2 tablespoons olive oil, for brushing
  • 8 ounces Roth Grand Cru® cheese, cut into thin slices
  • 1/3 cup toasted walnuts, coarsely chopped


  1. Preheat oven or toaster oven to 400 degrees F.
  2. Add cranberry fig jam ingredients to a medium pot and bring to a simmer over medium heat, stirring occasionally. Reduce heat to a simmer and cook 10 to 15 minutes, breaking down the cranberries against the side of the pot with the back of a wooden spoon until thickened. Set aside.
  3. Brush slices with olive oil, and place on a baking sheet. Toast in the oven on the upper rack for 5 to 6 minutes per side, until it turns golden brown and crispy on the edges.
  4. Preheat oven to broil.
  5. Place a slice of cheese on each baguette, and return baking sheet to the oven on the middle rack several inches from the broiler. Broil 1 to 3 minutes or until the cheese melts and begins to bubble.
  6. Transfer cheesy baguettes to a serving platter. Top each with a spoonful of cranberry fig jam and sprinkle of toasted walnuts. Serve warm or at room temperature.