Za’atar Yogurt and Red Wine Cranberry Crostini

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!

What’s your favorite Thanksgiving food? Is it the turkey (a vessel for gravy, in my opinion) or the pie (pecan all the way) or potatoes (mashed, smashed and au gratin, please)? Or is it the leftovers? Now we’re talking.

I rarely go back home to CT for Thanksgiving, so we tend to host a Friendsgiving for Austin friends with no where to go. Don’t tell Bubbe, but it may even be more fun than when she hosts! I make the turkey, brisket, gravy and cranberry sauce, and everyone else brings an app or side and a bottle of wine (or two). I usually don a festive headpiece of sorts and there is tons of giggling and noshing and everyone goes home happy and full. This year we are having a photobooth and a turkey piñata! I’ll report back, don’t worry.

I always buy the biggest turkey I can find and cross my fingers there are leftovers or sandwiches. Yesss.

This is a super easy last minute crostini idea if you want to bring something festive but easy. I used dairy free Coconut Dream yogurt so it’s even parve! Perfect for a meat heavy holiday like Thanksgiving.
The slightly sweet Coconut Dream pairs we with tart cranberries an earthy za’atar. Plus, there is wine in it! My kind of appetizer. 

Or, make these for a snack Friday with your leftover cranberry sauce. Either way, Happy Thanksgiving and happy noshing!

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

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Appetizer

Cuisine Jewish

Servings 20 pieces

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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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I partnered with Coconut Dream on this post but all opinions are my own. Thanks for supporting WJWE. Jew rock!