Cranberry Bruschetta

Cranberry Sauce is the last of our Thanksgiving leftovers. Aside from topping leftover turkey sandwiches or riding shotgun to sliced turkey on Thanksgiving day. It's great on toast or muffins on post-holiday mornings. It's basically jam afterall. I decided to elevate the humble toast with jam to these easy and deliciously sweet Cranberry Bruschetta. 
Inspired by an old Pampered Chef recipe for Strawberry Bruschetta, I dug up my scalloped bread tube and baked up a loaf of this beautiful bread that was toasted crisp with butter and cinnamon sugar. I slathered it with a sweetened creamy mascarpone cheese generously flavored with lemon zest and then  topped with cinnamon cranberry sauce, more lemon zest, and finely minced rosemary. Perfect for a light breakfast or dessert!  Enjoy!

Cranberry Bruschetta

Makes ~20

french baguette, sliced*
butter
3 T cinnamon sugar
1 cup Mascarpone cheese
1/4 cup powdered sugar, sifted
zest of 1 lemon and 1 T lemon juice
1/4 cup sliced almonds
1 cup leftover homemade cranberry sauce 
1/4 t cinnamon
1/2 t fresh rosemary, finely minced (garnish)
lemon zest (garnish)


Butter baguette slices and sprinkle with cinnamon sugar. Place bread slices on cookie sheet and broil until toasted ~ 4minutes. Set aside to cool. 

*Note: I used my Pampered Chef Scalloped Bread Tube and 1 tube refrigerated pizza dough, baked 40-50 minutes at 350 degrees to bake up the scalloped bread slices pictured. 


Mix Mascarpone cheese, sifted powdered sugar and lemon zest and juice in a small bowl. Spread cinnamon toasts generously with mascarpone cheese spread.  Top cheese with 3-4 sliced almonds. 
Add 1/4 tsp cinnamon to left over cranberry sauce and top cheese toasts with about 1 tsp cranberry sauce. Garnish with more lemon zest and finely minced rosemary. 

Other recipes to try:

Cranberry Orange Buttermilk Cake

Blackberry Oatmeal Bars

Zucchini Bruschetta