- 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.
- 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.
- 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.
- Top each crostini with shaved Kerrygold® Reserve Cheddar Cheese, a teaspoon of cranberry orange chutney, garnish with fresh rosemary and serve.