Do you have leftover cranberry sauce and not sure what to do with it? Then try this easy cranberry blue cheese crostini. If you’re been reading My Carolina Kitchen for a while you’ve probably seen it, but it’s so simple and delicious, that I’m showing it again for those who might have missed it.
All you need to do is toast some slices of a crusty French baguette, top with a few sprigs of fresh arugula or watercress, then a dab of cranberry sauce, a slice of good blue cheese, a tiny drizzle more of cranberry sauce and a crank of freshly ground black pepper and you’re good to go. For a festive touch during the holiday season, garnish with a sprig of holly from your garden or the florist.
I’ve used my “French” cranberry sauce, link here, but any good cranberry sauce will do.
This will be shared with Foodie Friday at Rattlebridge Farm, Miz Helen’s Country Kitchen Full Plate Thursday, Foodie Friday at Simple Recipes, and Seasonal Sunday at the Tablescaper.