Cheese Crostini with Cranberry Fig Jam

Makes about 24 crostini
By: Sarah Menanix, Snixy Kitchen


  • For Cranberry Fig Jam:
  • 1½ cups fresh or frozen cranberries
  • 1/2 cup dried figs, chopped
  • ½ cup water
  • ¼ cup, plus 2 tablespoons cane sugar
  • 2 tablespoons honey
  • 2 tablespoons freshly squeeze 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 about the size of the baguette slices
  • 1/3 cup toasted walnuts, coarsely chopped


  1. Preheat oven or toaster oven to 400°F.
  2. Add all of the 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 for 10-15 minutes, breaking down the cranberries against the side of the pot with the back of a wooden spoon, until thickened. Set aside.
  3. Brush baguette slices with olive oil and place on a baking sheet. Toast in the oven on the upper rack for 5-6 minutes per side, until it just turns golden brown and crispy on the edges.
  4. Preheat the oven to broil.
  5. Place a slice of cheese on each baguette and place baking sheet back in the oven on the middle rack several inches from the broiler for 1-3 minutes, just 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 a sprinkling of toasted walnuts. Serve warm or room temperature.