cashew cranberry pesto
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Cashew Cranberry Pesto Crostini

Made with frozen cranberries, this cashew cranberry pesto crostini is sweet, tart, salty and pretty!!!
Prep Time3 mins
Cook Time5 mins
Total Time8 mins
Course: Appetizer
Cuisine: American
Author: Maria Doss


  • 1 tablepsoon olive oil
  • 1 cup Cape Cod Select premium frozen cranberries
  • 1/4 cup cashews
  • 1/4 cup chopped onion
  • 2 garlic cloves, coarsely chopped
  • 4 large mint leaves (and more to garnish)
  • 1 and 1/4 teaspoons sugar or to taste
  • 1/4 teaspoon salt or to taste
  • 1 tablespoon water (or more if required)


  • Heat olive oil in a medium saute pan over high heat. Add Cape Cod Select premium frozen cranberries, cashews, onion, garlic and mint leaves. Continue to cook over high heat (stirring occasionally), for 3 to 4 minutes, until cranberries have softened well. 
    Take pan off heat and let cool completely. 
  • Transfer all ingredients into a small food processor, along with sugar, salt and 1 tablespoon water. Process until coarsely ground. Do not make into a fine paste. (Add additional 1/2 to 1 tablespoon water, only if the processor needs help grinding). 
  • Spread pesto over toasted baguette slices and garnish with a mint leaf. Serve immediately.