Crostini with cheese cream and cranberry chutney

Crostini with cheese cream and cranberry chutney, an ideal choice of mini-appetizers, perfect for festive meals, holidays, birthdays or simply as small snacks served without any special occasion.

Crostini are traditional Italian appetizers based on slices of roasted or roasted bread, which can be prepared with the simplest ingredients to the most sophisticated and sophisticated. We stopped on combinations of unusual ingredients, so we chose a cream of fresh cheese, which we flavored with a little orange peel, and on top of that we put a cranberry chutney.

What is chutney? “Chutney” comes from the Indian word “chatni” (“crushed”). It may have the consistency of a jam, a marmalade, or a salsa sauce and is used to season meat, vegetables, cheeses, can be eaten simply on crackers or salty biscuits. Chutney, depending on the ingredients used, can be cooked sweet, salty or a combination of these two. Most recipes are based on fruits and vegetables (mangoes, apples, pears, peaches, cranberries, pineapples, kiwi, tomatoes, onions, dill, chilli peppers etc.), spices (cinnamon, ginger, cardamom, nutmeg) , coriander). Also, a chutney recipe involves adding a quantity of sugar and vinegar to red wine or apple vinegar, which helps to conserve it.

Regarding our chutney recipe, we did not add either sugar or vinegar, since we chose to make an ad-hoc chutney, that is, a small enough quantity to serve on the spot. I pulled a lot on Orlando’s candy and cranberry jam, and the result was over expectations: a perfect combination of sweet-sour. How to prepare is very simple, it is done quickly, anyone can prepare a chutney recipe and choose combinations of ingredients according to their preferences and the purpose of using it.

To use this cranberry chutney I quickly browned some slices of black bread, I anointed them with a cream of cow cheese, to which I added a little more flavor adding a little orange peel, then over the cream cheese I put 1 tablespoon of chutney.


180 gr. Orlando’s candied cranberry
400 gr. fresh cow cheese
2 tablespoons of plain yoghurt 10% fat (or 2 tablespoons of cream)
1 onion red
1 medium apple
1 orange
1 teaspoon of cinnamon
1 teaspoon freshly ginger
1 wand or small unleavened frank (for crostini)
2 tablespoons olive oil


Put 400 gr. fresh cow cheese along with 2 tablespoons of natural yogurt 10% fat and half orange peel in a kitchen robot and mix everything until it becomes a cream. Put the cream cheese in the fridge in a bowl.

Cut the bread roll into smaller slices, place the slices on a tray covered with baking paper, then place the tray in the preheated oven at 180 ° C for 6-8 minutes to rinse a little and become crisp. Turn the slices from one side to the other at half time.

Put 2 tablespoons of olive oil in a skillet and cut the red onion cut pieces on low heat for 3-4 minutes. In the meantime clean the apple, cut it into smaller cubes, then add it to the red onion tempered along with the shaven ginger. Put the spoonful of cinnamon, stir, squeeze the orange juice and leave to heat for 1 minute, stirring from time to time.

Put the Orlando’s cranberry in the pan, mix, then add 300 ml. water over them and let them boil until all the liquid falls.
Leave the cranberry chutney to cool, then put it in a hermetically sealed jar.

As mentioned above, some chutney recipes require apple vinegar, red wine or sugar. These can be optional if you do not want to preserve the chutney, but whether or not sugar is required, we can assure you that without added sugar too, the chutney has come out very sweet due to the sweetness of the cranberries.

Brush the slices of cream cheese stick with a little orange peel, then put 1 tablespoon of cranberry chutney over the cream cheese. Put a little orange peel over the chutney. Optionally, you can also put a few rucola leaves.

Enjoy your meal!

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