Vegan Cranberry and Cashew Cheese Crostini

Instructions

1. In a large skillet or saute pan over medium heat, melt the vegan butter. Add the diced onion and cook for 15 minutes, stirring occasionally.

2. Add minced garlic to the pan and continue cooking for another 5 minutes. If the ingredients in the pan start to dry out at any point during cooking, add some water.

3. Reduce the heat to medium-low and allow the pan to cool off a bit. Then add cranberry juice and brown sugar, and stir until the sugar dissolves.

4. Add red wine vinegar and cranberries to the pan. Turn up the heat again until the juices begin to boil, then reduce the heat to simmer for 15 minutes. As the cranberries soften, use a fork or potato masher to mash them. The mixture should be a jelly-like consistency by the end of this step. If it dries out too much, add about a tablespoon of water, and if it’s too runny, allow it to simmer a little longer. (Keep in mind it will thicken more as it cools).

5. Add cinnamon and salt to the cranberry mixture and stir. Remove from heat.

6. Slice the baguette diagonally to make 1/2” to 3/4” thick slices. Spray or brush both sides of each slice with olive oil and place in a single layer on a large baking sheet.

7. Broil on low for 2 minutes, then turn the bread and broil the other side for 2 minutes.

8. Spread a generous portion of nut cheese on top of each slice of bread. Then add a spoonful of cranberry sauce. Top with your choice of chopped walnuts, parsley, or thyme.

Broiling the bread for 2 minutes on each side produces a crunchy crust with soft bread in the middle; for bread that's crunchier in the middle bake at a lower temperature for a few minutes longer.

Make ahead: Prepare the cranberry sauce ahead of time, and refrigerate it in an airtight container. Then, when ready to serve, toast the baguettes and assemble!

Leftovers: Store unassembled crostini components in an airtight container in the refrigerator. Toast baguette slices and assemble according to recipe.