These cheese crostini with rosemary cranberry fig jam make wintry and festive easy appetizer for your holiday spread. Gluten-free baguette topped with melted Grand Cru, a homemade quick jam, and toasted walnuts. Recipe by Snixy Kitchen

Ingredients 

Cranberry Fig Jam

• 1½ cups fresh or frozen cranberries
• ½ cup dried figs, chopped
• ½ cup water
• ¼ cup + 2 tablespoons cane sugar
• 2 tablespoons honey
• 2 tablespoons freshly squeeze lemon juice
• ½ teaspoon minced fresh rosemary
• ⅛ teaspoon freshly cracked pepper

Crostini

• 1 baguette, sliced ¼ to ½-inch thick at an angle (I used Arise Bakery
• 1-2 tablespoons olive oil, for brushing
• 8 ounces Roth Grand Cru
• ⅓ cup toasted walnuts, coarsely chopped

For the full recipe with instructions, follow this link: Snixy Kitchen