Holiday Tenderloin Crostini w/ Cranberry Balsamic Glaze

Name: Holiday Tenderloin Crostini w/ Cranberry Balsamic Glaze
Yield: 6
Ingredients: 2 packages of Bison Tenderloin Tips from The Honest Bison; 1 tsp salt; 1 tsp pepper; 2 tbs of olive oil; 1 cup of cranberries; 1 cup of balsamic vinegar; 4-5 dates, pitted and chopped; 8oz of whole milk ricotta; 1 tsp salt; 1 tsp pepper; Fresh Mint (for garnish); Pomegranate Arils (garnish); Favorite bread, sliced

The Holidays are coming and we couldn’t be more excited. It’s our favorite time of year because it always means we get to see our most cherished friends and family – and with that comes plenty of reasons to indulge in some seriously tasty meals. Check out this incredible Holiday Tenderloin Crostini with Cranberry Balsamic Glaze from The Kitcheneer for a stress-free & festive appetizer. Consider this your holiday secret — it’s guaranteed to be a hit with guests AND easy for you to whip up. Because who wants to spend the whole season in the kitchen? Not us.

Check out this incredible Holiday Tenderloin Crostini with Cranberry Balsamic Glaze from The Kitcheneer. It should also be noted that there is an incredible layer of fluffy whipped Ricotta that brings everything together. With minimal ingredients and prep time, this bite-sized app doesn’t just get us in the holiday spirit, it also gives your guests something substantial to snack on. You know, in case someone has a few too many eggnogs. Wink wink.

Holiday Tenderloin Crostini w/ Cranberry Balsamic Glaze

The Kitcheneer

Servings

Ingredients

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

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

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

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

Directions

Preheat oven to 400F.
Season Bison Tenderloin Tips with salt and pepper, set aside
In a small saucepan, heat all ingredients for the glaze on medium-high heat, stirring occasionally until cranberries begin to burst (about 7-8 minutes).
Pour into a blender and blend until smooth.
While the 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 cranberry glaze.
Allow to cool a little, then slice tenderloin into bite-sized pieces.
Brush bread with a little olive oil, toast in the oven for about 5-6 minutes.
Assemble: spread ricotta on crostini, top with tenderloin tip, and garnish with mint and pomegranate arils.
Serve with heaps of holiday joy!