As someone who is celiac, lactose intolerant and allergic to almonds, it is so important that all my recipes cater to people with multiple dietary restrictions and/or food allergies! I was diagnosed with celiac disease (the celiac gene) and a lactose intolerance in my early 20s and have been on a mission since to create easy, delicious recipes for others with food allergies! This cranberry crostini appetizer is gluten free and vegetarian. It can be made dairy free and nut free.
This cranberry crostini appetizer is a great way to please everyone at your next party or holiday! These crostinis are made of gluten free little toasts topped with a creamy pumpkin spread, feta topping, pumpkin seeds, cranberry sauce and sweet honey! This perfect appetizer takes less than 10 minutes to make and you’re guests won’t even know they are gluten free, just like my gluten free pear crostinis!
why you’ll love this recipe
- You can enjoy this simple appetizer by yourself for a snack, or prepare them for a fun party appetizer or christmas dinner!
- These gluten free crostinis are a delightful combination of crusty gluten freen French bread, and delicious crostini toppings with a creamy pumpkin spread that takes literally five minutes to make!
- The spice of the pumpkin spread plus the sweetness of the honey are a combination you’ll be craving over and over.
- This crostini appetizer is a gluten-free appetizer that is hands down absolutely delicious and a sure crowd pleaser.
- Can’t find any crust gluten free bread? No problem! You can create these appetizers on a cracker or even a slice of sweet potato for easy crostini recipes!
- The perfect finger food for your next dinner party appetizer or cocktail parties appetizer.
ingredients & substitutions
Gluten-free french baguette: This is a type of long, thin bread made without wheat flour. I love the schars brand one! You can find many different gluten-free baguettes at the store. You can use crusty bread, bread slices or white bread! Stale bread is also the best bread for this crostini! Just make sure any crostini bread or pieces of bread you use are gluten free for the gluten free recipe.
Vegan honey or maple syrup: This is a sweetener that is made from plants. You can use either one. You can also do an olive oil drizzle on top for less sweet crostini appetizers.
Canned pumpkin puree: This is cooked pumpkin that has been mashed into a creamy spread. You can also use butternut squash puree or canned sweet potato. You can use any other of your favorite spreads instead of making your own.
Feta cheese: This is a crumbly white cheese that is often made from sheep’s milk. You can use blue cheese for a blue cheese crostini. You can also use cream cheese, creamy goat cheese or any other soft cheese for a creamier option. A goat cheese crostini is a delicious option! You can use a vegan feta cheese substitute if you are vegan. You can use vegan ricotta for a vegan ricotta crostini.
Pumpkin seeds: These are the seeds of a pumpkin. You can buy them already shelled at the store.
Cranberry sauce: This is a tart sauce made from cranberries. You can buy it canned or make your own.
Ground cinnamon and cumin: These are spices that add flavor to the recipe. You can find them in the spice aisle at the store.
Candied pecans: These are pecans that have been coated in sugar and baked. You can also use fresh figs on the crostini appetizer for a nut free option. You can leave them out if you don’t have any or don’t like them.
taste & texture
This crostini appetizer recipe is a crispy little slice of crusty, toasted bread, topped with all the best holiday flavors. The pumpkin seeds and feta are salty to offset the sweetness of the candied pecan, cinnamon and honey! These Gluten Free Crostinis are fresh and a fun appetzier to serve this holiday season!
directions
- Prepare the Crostini Base: Preheat your oven to 350°F (175°C). Slice the baguette into ½-inch thin slices. In a bowl, toss the slices with vegan honey or maple syrup and cinnamon. Arrange the slices on a large baking sheet in a single layer.
- Bake the Crostini: Bake the crostini for 3-5 minutes, or until golden brown and crispy.
- Make the Pumpkin Spread: While the crostini bake, combine pumpkin puree, vegan honey or maple syrup, and feta cheese (or vegan alternative) in a blender or food processor. Blend until smooth.
- Assemble the Appetizer: Spread the pumpkin mixture on the toasted crostini. Top each with crumbled feta cheese (or vegan alternative), cranberry sauce, pumpkin seeds, and a candied pecan (optional).
- Finishing Touches: Add a drizzle of honey or maple syrup, and sprinkle with cinnamon and cumin for a warm autumn flavor. Option to top with black pepper and sea salt.
expert tips & tricks
- To make this crostini appetizer lower carb you can put these same toppings on a sweet potato slice, an apple slice, a pear slice or even a cauiflower pizza crust!
- The easiest way to make these gluten free crostinis vegan is to make sure to use vegan honey and vegan cheese. You can skip the cheese and add more of your favorite toppings for a different flavor.
- Add any fresh herbs, fresh basil or minced garlic clove on top of these hors d’oeuvres.
- Top the little crusts with fresh tomatoes or sliced cherry tomatoes, fresh mozzarella or ricotta, caramelized onion and a drrizle of balsamic vinegar for a savory italian appetizer. This caprese crostini is an amazing appetizer to serve at your next gathering alongside this sweet cranberry crostini appetizer. That way you have a sweet and savory option and a variety of toppings.
- The perfect way is to use a gluten free fresh baguette, slice it up and make the toasted baguette slices in the oven. If you want you can also use an air fryer or toaster oven.
how to serve & store
I like to serve the crostini appetizer as soon as I make it. These crostini are best served immediately for the crispiest base. Leftover crostini bases can be stored in an airtight container in the fridge for up to 2 days. Reheat them in a toaster oven or pan until crispy again before assembling the toppings.
For freezing, store assembled crostini in a single layer on a baking sheet and freeze for up to 3 months. Transfer them to a freezer-safe container once frozen solid. Thaw in the refrigerator overnight before reheating as above.
To meal prep, pre-toast the baguette slices and store them in an airtight container at room temperature for up to 2 days. Prepare the pumpkin spread and store it in a separate container in the fridge for up to 3 days. Chop any other desired toppings like nuts and assemble when ready to serve.
Looking for more allergy friendly easy recipe?
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Easy Crostini Appetizer Recipe (Gluten Free)
Ingredients
For the toasted Gluten Free Crostinis base:
- 1 gluten free baguette
- 1 tbsp honey or vegan sub or maple syrup
- 1 tbsp cinnamon
For the Pumpkin puree spread:
- 1/4 cup Canned pumpkin
- 1/4 cup Feta cheese or vegan sub
- 1 tbsp honey or vegan sub or maple syrup
For the Gluten Free Crostinis Toppings:
- 3 tbsp Feta cheese or vegan sub
- 3 tbsp pumpkin seeds
- 3 tbsp cranberry sauce
- 1 tbsp cinnamon
- 1 tbsp cumin
- Candied pecans
- 1 tbsp drizzle of honey or vegan sub or maple syrup
Instructions
- Prepare the Crostini Base: Preheat your oven to 350°F (175°C). Slice the baguette into ½-inch thick slices. In a bowl, toss the slices with vegan honey or maple syrup and cinnamon. Arrange the slices on a baking sheet in a single layer.
- Bake the Crostini: Bake the crostini for 3-5 minutes, or until golden brown and crispy.
- Make the Pumpkin Spread: While the crostini bake, combine pumpkin puree, vegan honey or maple syrup, and feta cheese (or vegan alternative) in a blender or food processor. Blend until smooth.
- Assemble the Appetizer: Spread the pumpkin mixture on the toasted crostini. Top each with crumbled feta cheese (or vegan alternative), cranberry sauce, pumpkin seeds, and a candied pecan (optional).
- Finishing Touches: Drizzle with additional vegan honey or maple syrup, and sprinkle with cinnamon and cumin for a warm autumn flavor.
Notes
- To make this crostini appetizer lower carb you can put these same toppings on a sweet potato slice, an apple slice, a pear slice or even a cauiflower pizza crust!
- The easiest way to make these gluten free crostinis vegan is to make sure to use vegan honey and vegan cheese. You can skip the cheese and add more of your favorite toppings for a different flavor.
- Add any fresh herbs, fresh basil or minced garlic clove on top of these hors d’oeuvres.
- Top the little crusts with fresh tomatoes or sliced cherry tomatoes, fresh mozzarella or ricotta, caramelized onion and a drrizle of balsamic vinegar for a savory italian appetizer. This caprese crostini is an amazing appetizer to serve at your next gathering alongside this sweet cranberry crostini appetizer. That way you have a sweet and savory option and a variety of toppings.
- The perfect way is to use a gluten free fresh baguette, slice it up and make the toasted baguette slices in the oven. If you want you can also use an air fryer or toaster oven.
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