Chutney Directions: 

  1. Combine the cranberries, orange juice, sugar, and balsamic vinegar in a small pan over medium heat. Cook at medium heat for 5-7 minutes or until cranberries start to pop. Reduce heat to low and cook for an additional 15 minutes until sauce is reduced and thick. 
  2. Remove from heat and stir in rosemary and orange zest. Cool and refrigerate until ready to use. Can be made 2 days ahead of time.  

Crostini Directions:

  1. Preheat oven to 350. Brush the tops of the sliced pieces of bread lightly with olive oil and toast in oven for 10 minutes or lightly browned. 
  2. Top each crostini with shaved  Kerrygold® Reserve Cheddar Cheese, a teaspoon of cranberry orange chutney, garnish with fresh rosemary and serve.