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Cranberry-Feta Crostini

Looking for an easy, yet beautful looking vegan appetizer for your dinner party? This plant-based Cranberry-Feta Crostini is super simple to make and comes with a whole lotta flavor.
Course Appetizers
Cuisine Italian


  • 1 lb cranberries washed
  • 1 c maple syrup
  • 3/4 c pomegranate seeds plus more for garnish
  • 1 baguette sliced into 1/4-inch-thick-pieces
  • 1/2 c extra virgin olive oil. Salt and black pepper to taste
  • 8 oz vegan feta cheese at room temperature
  • Few rosemary sprigs for flavor and garnish


  • Place the cranberries and maple syrup in a food processor. Process until cranberries are chopped and chunky.
  • Put cranberry mixture in a bowl and mix with pomegranate seeds. Place in refrigerator and set for one hour.
  • For Crostini, preheat oven to 350 degrees and brush baguettes with oil on both sides. Place on parchment paper for baking.
  • Sprinkle on slices of baguettes with salt and pepper and bake for 15 minutes until lightly browned. Remove from oven and let cool.
  • To assemble sprinkle 1 tablespoons of vegan feta on top of each baguette slice and 1 tablespoon of cranberry pomegranate mix.
  • Garnish with rosemary sprigs and extra Pom-seeds before serving.
Keyword vegan
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