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Za'atar Yogurt and Red Wine Cranberry Crostini

Amy Kritzer
A quick and easy Thanksgiving recipe OR how to use up leftover cranberry sauce. Za'atar Yogurt and Red Wine Cranberry Crostini can be both!
5 from 2 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Jewish
Servings 20 pieces


  • 1 baguette cut into slices
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1 garlic clove
  • 1/4 teaspoon fresh cracked black pepper
  • 1 12- oz bag fresh cranberries
  • 1/4 cup sweet red wine I used Manischewitz!
  • 1/2 cup light brown sugar
  • 1 6- oz container Coconut Dream Plain Yogurt
  • 1/2 tablespoon za'atar or to taste, you may want up to 1 tablespoon, and also a little salt if your za'atar isn't too salty.
  • Orange zest


  • First, make your bread! Pre-heat oven to 400 degrees F. Spread bread slices on 1-2 foil lined cookie sheets. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 5 minutes per side or until well browned and crunchy. Rub slices with garlic and set aside to cool.
  • Then make your red wine cranberry sauce. Combine cranberries, red wine and brown sugar in a small saucepan over medium heat. Cook while stirring until cranberries have popped, about 10 minutes. Season with a touch of salt and set aside to cook. Sauce will thicken as it cools.
  • In a small bowl, combine Coconut Dream yogurt with za'atar. You can use Greek yogurt too if you want. You may want to add a little honey for sweetness if you do.
  • Spread bread slices with a thin layer of the yogurt mixture and spoon on a bit of cranberry sauce. Garnish with orange zest and eat!
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