Tiny toast layered with flavors of sweet and savory. Cream cheese, sweet and spicy jam, and crunchy almonds make an appealing appetizer that tastes even better than it looks which is saying a lot, don’t you think?

I’ve made these crostinis on a couple different types of toast now — playing with the flavors and I can promise that whichever you choose, the flavor-layers are spectacular. You can adjust the amounts to your taste, but these are as yummy as they are pretty whichever way you choose.

Where we live, there is a strong Finnish population and Nisu bread is barely sweet with a dash of cardamom. That made a lovely option. But equally as nice, was a plain, small baguette, or if you’re able to find the lovelies that are literally called *tiny toast,* you will be super happy to simplify! If you choose to use a baguette or Nisu, slice it into 1/4″ rounds and lay them on a baking sheet (foil-lined means less clean up!), drizzle them with olive oil, and sprinkle with kosher salt and pepper. Bake them in a preheated 400 degree oven on the bottom shelf for 6-8 minutes (it will take different lengths of time for different types of toast. Just watch them until they are golden and crispy. The length of your baguette will vary and so the amount of every other ingredient will vary as well, so be willing to be flexible. I made about two dozen slices.

For the jam layer, choose your favorite fruit flavor, but make sure it’s jam and not jelly so you get all the lovely texture and flavor of the pieces of fruit. I love to use a local variety that I know someone put real care and fruit into. I’ve used cherry and raspberry and a delicious, seedless blackberry very successfully. Whichever fruit flavor you choose, just know you are going to adjust your spice levels and jam amounts to your amount of bread so start with 1/4 cup or so of jam and drizzle in 1/2-1 tsp. of jalapeño juice from a jar of pickled jalapeños, stir it in well and give it a little taste to check the spice level.

Now, just before serving time, take those crunchy little toasts and schmear them with a little cream cheese and then top them with enough jam to make you happy. Lay some sliced almonds on top and there you have it! Sweet and spicy, perfect little hand-held YUM everyone will love!

For more flavor options for your crostinis, check out my trinity of yummy crostinis — Bacon and Blue Cheese Crostinis and Roasted Tomato Caprese Crostinis . I served all three as some of the appetizers when my son married his amazing bride two years ago.

And now that you can make all the crostinis, I wonder which ones you will choose to make first!

As always, happy eating, friends.

Cherry Almond Crostinis

 

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Tiny toast layered with flavors of sweet and savory. Cream cheese, sweet and spicy jam, and crunchy almonds make an appealing appetizer that tastes even better than it looks!

Alison: That Which Nourishes

Serves: varies

Grocery List

• -Amounts will vary-
• Baguette, Nisu bread, or tiny toasts
• Cherry, Raspberry, or seedless blackberry jam
• Juice from a jar of pickled jalapeños
• Cream cheese
• Sliced almonds

Here's how...

1. If you choose to use a baguette or Nisu bread, slice it into ¼" rounds and lay them on a baking sheet (foil-lined means less clean up!), drizzle them with olive oil, and sprinkle with kosher salt and pepper.
2. Bake them in a preheated 400 degree oven on the bottom shelf for 6-8 minutes (it will take different lengths of time for different types of toast. Just watch them until they are golden and crispy.
3. Start with ¼ cup or so of jam and drizzle in ½-1 tsp. of jalapeño juice from a jar of pickled jalapeños, stir it in well and give it a little taste to check the spice level.
4. Just before serving time, take those crunchy little toasts and schmear them with a little cream cheese and then top them with enough jam to make you happy.
5. Lay some sliced almonds on top.
6. Serve immediately.

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