Cranberry Pistachio Crostini
Prep Time
20mins
Time to Table
35mins
Servings
10
Ingredients
- 2 tablespoons olive oil
- 10 3/4-inch slices baguette
- 1/2 cup Daisy Cottage Cheese
- 1/2 cup Daisy Sour Cream
- 1 tablespoon grated fresh lemon peel
- 1 1/2 tablespoons chopped fresh basil
- 1/2 tablespoon chopped fresh mint
- 1/3 cup dried cranberries
- 1/3 cup coarsely chopped pistachios
- 1/8 teaspoon coarse sea salt
- 1/8 teaspoon freshly ground black pepper
Tips
Tasty Twist:
Try garnishing with mint sprigs and very lightly drizzle with fruity extra-virgin olive oil.
Ingredients
- 2 tablespoons olive oil
- 10 3/4-inch slices baguette
- 1/2 cup Daisy Cottage Cheese
- 1/2 cup Daisy Sour Cream
- 1 tablespoon grated fresh lemon peel
- 1 1/2 tablespoons chopped fresh basil
- 1/2 tablespoon chopped fresh mint
- 1/3 cup dried cranberries
- 1/3 cup coarsely chopped pistachios
- 1/8 teaspoon coarse sea salt
- 1/8 teaspoon freshly ground black pepper
Tips
Tasty Twist:
Try garnishing with mint sprigs and very lightly drizzle with fruity extra-virgin olive oil.
Directions
- Heat the oven to 425 degrees. Line a baking sheet with parchment paper.
- Brush the olive oil on both sides of the baguette slices. Bake for 10 to 12 minutes or until lightly browned, turning once.
- Meanwhile, pulse the cottage cheese and sour cream in a food processor until smooth. Stir in the lemon peel, basil, and mint. Cover and refrigerate until ready to serve.
- Top the toasted bread with the cheese mixture. Sprinkle with the cranberries and pistachios. Lightly sprinkle with the sea salt and pepper.
- Calories:Calories
- Cholesterol:Cholesterol
- Dietary Fiber:Dietary Fiber
- Protein:Protein
- Sodium:Sodium
- Total Carbohydrate:Total Carbohydrate
- Total Fat:Total Fat
