• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About Me Old
  • Work with Me
  • Contact Us
  • Subscribe

The Kitcheneer

menu icon
go to homepage
  • Home
  • Shop
  • Recipes
  • About Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • Shop
    • Recipes
    • About Me
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • Γ—
    Home Β» Latest on The Kitcheneer

    Published: Nov 11, 2019 Β· Updated: Apr 18, 2022

    Holiday Bison Crostini with Cranberry Balsamic Glaze

    Jump to Recipe·Print Recipe

    Holiday bison crostini with cranberry balsamic glaze AND a dollop of whipped ricotta cheese will be THE appetizer for this Christmas!

     

    Wow, ok that is mouthful of a title...but! I really couldn't think of a better one and hopefully it helps with my SEO! πŸ˜‰

    Today I am partnering up again with my friends from The Honest Bison! They truly have some of the best quality cuts of meat I have ever tried. NOT JUST SAYING THAT.

    I do NOT share anything on this blog that I do not actually use or love on a daily/weekly basis.

    AND BECAUSE I LOVE YOU: ALL MY READERS GET 10% OFF THEIR ORDER WITH MY CODE: KITCHENEER

    These crostinis could not be easier to throw together an hour before your guests arrive!

    The bison tenderloin tips come already diced in small pieces- means less work for me!

    In addition to being awesome-sauced and lovingly tossed in my favorite winter-holiday flavors; the bison tenderloin tips and it's clingy cranberry balsamic glaze pair perfectly sitting on top of aΒ  cool pillow of whipped ricotta and a crisp satisfying crunch of freshly toasted bread. And a little garnish of pomegranate arils and mint? You just upped your appetizer game 100%.

    https://thehonestbison.com/shop-meats/bison-tenderloin-tips/

    Fresh (or frozen) cranberries break down in the balsamic glaze. Dates are what I used as a natural sweetener in this glaze. I am not too much of a fan of super sweet anything and this sauce is just the touch of sweet that elevates the bison to new heights.

    While the glaze reduces to a thick shiny dream sauce (sigh), the bison is simply seasoned with salt and pepper and sauteed in a skillet.

    Then pulse the ricotta in a food processor or blender, toast the bread, toss the bison in the glaze,and DONE.

    So easy, yet can impress any guest with this delicious holiday appetizer.

    FUN FACT: I brought these in to work the next day, one of my friends who has never even tried bison was addicted! She said she kept sneaking more from the fridge! Also, it's husband approved as he was annoyed that I shared it πŸ˜‰

    For more bison recipes (with the help of The Honest Bison): See below!

    Paleo Breakfast Bowls

    Florentine Style Bone-In Ribeyes

    Garlic Herb Bison Roast of King's Landing

    And the perfect drink to go with these? May I suggest the Pomegranate Orange Mocktails?

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Holiday_Beef_Crostini_Cranberry Balsamic Glaze and whipped ricotta|Thekitcheneer.com

    Holiday Bison Crostini with Cranberry Balsamic Glaze


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Amanda
    Print Recipe
    Pin Recipe

    Ingredients

    Scale

    For the Tenderloin Tips
    2 packages of The Honest Bison Bison Tenderloin Tips
    1 tsp salt
    1 tsp pepper
    2 tbs of olive oil

    Cranberry Balsamic Glaze
    1 cup of cranberries
    1 cup of balsamic vinegar
    4-5 dates, pitted and chopped

    Whipped Ricotta
    8oz of whole milk ricotta
    1 tsp salt
    1 tsp pepper

    Fresh Mint (for garnish)
    Pomegranate Arils (garnish)
    Favorite bread, sliced


    Instructions

    Preheat oven to 400F

    Season tenderloin tips with salt and pepper, set aside

    In a small sauce pan, heat all ingredients for the glaze on medium-high heat, stirring occasionally until cranberries begin to burst (about 7-8 minutes)

    Pour into blender and blend until smooth

    While sauce is cooking, make the whipped ricotta.

    Add ricotta and salt and pepper in a food processor or blender and blend until smooth! Set aside.

    Brown the tenderloin tips in olive oil on medium-high for about 5 minutes.

    Toss tenderloin tips with the glaze.

    Allow to cool a little, then slice into bite-sized pieces.

    Brush bread with a little olive oil, toast in oven for about 5-6 minutes.

    Assemble: spread ricotta on crostini, top with tenderloin tip, and garnish with mint and pomegranate arils.

    Did you make this recipe?

    Tag @thekitcheneer on Instagram and hashtag it #thekitcheneer

    « Apple Harvest Roasted Chicken
    Cratchit's Cranberry Mimosas »

    Reader Interactions

    Trackbacks

    1. Roasted Top Round Roast with Mushroom Cream Sauce - The Kitcheneer says:
      November 20, 2019 at 7:11 pm

      […] Holiday Bison Crostini […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Hi! I'm Amanda. Nice to Meet You! TI am a full time systems engineer by day and recipe developer/food photographer by night (and weekends). My husband Jake and I live in Virginia. Favorite things are books, traveling, and coffee β˜•οΈ.

    More about me β†’

    logo
    Food Advertisements by

    Popular

    • Unlocking Kyoto: Our 7 Day Kyoto Itinerary of Cuisine, Culture, and Temples
    • Two Days in Tokyo: Senso-Ji, Shibuya Crossing, and Hidden Gems πŸ₯’
    • Salted Caramel Bourbon Coffee Cocktail
    • Unlocking Rome in 4 Days: Touring Rome For the First Time

    Featured On

    Footer

    The Kitcheneer

    • About Me
    • Recipe Index
    • Work With Me
    • Contact Us
    • Privacy Policy
    • Terms of Use

    As an Amazon Associate I earn from qualifying purchases.

    Copyright Β© 2025 The Kitcheneer