Ingredients
- 2 garlic cloves, chopped
- 8 ounces butter, room temperature
- 16 ounces cream cheese, room temperature
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons fresh dill, chopped
- 1 teaspoon each fresh marjoram, basil, chives and thyme, chopped
- 1/2 teaspoon freshly cracked black pepper
- zest of an orange
- zest of a lemon
- salt to taste
- 1 sourdough baguette, sliced 1/4-inch thick
- 4 tablespoons butter, melted
- Microgreens, for garnish
- Cranberry Relish
- 16 ounces dried cranberries
- 1 shallot, minced
- 4 ounces red wine vinegar
- 4 ounces extra virgin olive oil
- 1 tablespoon each fresh thyme, parsley and rosemary, chopped
- zest of two oranges
- zest of one lemon
Method of Preparation
- Preheat oven to 375 degrees.
- Using a hand mixer or a stand mixer with paddle attachment, whip cream cheese, butter, fresh herbs, black pepper and both orange and lemon zest in a large bowl until combined. Add salt to taste. Set aside.
- Prepare Cranberry Relish: place all ingredients in a food processor and pulse until combined. Add salt and pepper to taste. Set aside.
- Brush the tops of the baguette slices with melted butter and line them up on a baking sheet, place in the oven for 8-10 minutes, or until crispy and golden. Spread (or pipe) a large spoonful of the herbed cream cheese mixture on top of each baguette slice and top with with the cranberry relish. Garnish each crostini with a few microgreens. Enjoy!
