Cranberry and jalapeño are a perfect combination, and they pair nicely with the mascarpone. This is the perfect appetizer for holiday gatherings or if you need a quick and easy hors d’oeuvre to make at the last minute. 

 

1 14oz. can of whole berry cranberry sauce

2 jalapeños, 1 seeded and minced, 1 thinly sliced

2 tsp fresh rosemary, 1 tsp chopped, 1 with whole leaves

2 Tbsp lime juice 

1 pinch of salt

1 cup mascarpone cheese

1 baguette

Olive oil

 

In a small bowl, stir together the cranberry sauce, 1 minced jalapeño, rosemary, lime juice, and salt. Let the mixture sit at room temperature for 20 - 30 minutes. 

 

Preheat oven to 350℉

 

Cut the baguette diagonally into ½-inch slices. Place them on a baking sheet. Brush both sides of the slices with olive oil. Bake the bread for 10 - 12 minutes, turning the slices over halfway through. They should be lightly golden brown. Let the crostini cool to room temperature. 

 

Spread a thick layer of mascarpone on the crostini. Top the mascarpone with a large dollop of the cranberry mixture and garnish each piece with 1 slice of jalapeño and 1 rosemary leaf. Serve immediately. 

 

Just Salt It , and enjoy!