Cranberry and Goat Cheese Crostini
By Jessica RudolphPublished on September 3, 2024
Time
20 minutes
Yield
Serves 6 to 8
Ingredients
20 (¼-inch-thick) slices baguette 2 tablespoons extra virgin olive oil, plus extra for drizzling½ cup canned whole-berry cranberry sauce 1 teaspoon minced fresh rosemary ¼ teaspoon grated orange zest ⅛ teaspoon table salt ⅛ teaspoon pepper 4 ounces goat cheese, softened
Before You Begin
You can substitute our Dried Cranberry Mostarda for the finished cranberry mixture in step 3, if desired.
Instructions
- Adjust oven rack 4 inches from broiler element and heat broiler. Arrange baguette slices in single layer on rimmed baking sheet. Brush tops of slices with oil. Broil until golden, 1 to 2 minutes. Transfer sheet to wire rack. (Cooled baguette slices can be transferred to zipper-lock bag and stored for up to 24 hours.)
- Combine cranberry sauce, rosemary, orange zest, salt, and pepper in bowl. (Cranberry mixture can be refrigerated for up to 24 hours.)
- Spread goat cheese evenly on toasted baguette slices and top with cranberry mixture. Arrange on serving platter, drizzle with extra oil, and season with pepper to taste. Serve.
Time
20 minutesYield
Serves 6 to 8Ingredients
20 (¼-inch-thick) slices baguette
2 tablespoons extra virgin olive oil, plus extra for drizzling
½ cup canned whole-berry cranberry sauce
1 teaspoon minced fresh rosemary
¼ teaspoon grated orange zest
⅛ teaspoon table salt
⅛ teaspoon pepper
4 ounces goat cheese, softened
Ingredients
20 (¼-inch-thick) slices baguette
2 tablespoons extra virgin olive oil, plus extra for drizzling
½ cup canned whole-berry cranberry sauce
1 teaspoon minced fresh rosemary
¼ teaspoon grated orange zest
⅛ teaspoon table salt
⅛ teaspoon pepper
4 ounces goat cheese, softened
Ingredients
20 (¼-inch-thick) slices baguette
2 tablespoons extra virgin olive oil, plus extra for drizzling
½ cup canned whole-berry cranberry sauce
1 teaspoon minced fresh rosemary
¼ teaspoon grated orange zest
⅛ teaspoon table salt
⅛ teaspoon pepper
4 ounces goat cheese, softened
Why This Recipe Works
For a superfast Thanksgiving appetizer, we started by doctoring whole-berry canned cranberry sauce: Grated orange zest and minced fresh rosemary added wintry flavor to complement the tart berries. We made quick crostini by toasting baguette slices under the broiler and then topping them with creamy goat cheese and a dollop of the cranberry mixture.
Before You Begin
You can substitute our Dried Cranberry Mostarda for the finished cranberry mixture in step 3, if desired.
Instructions
- Adjust oven rack 4 inches from broiler element and heat broiler. Arrange baguette slices in single layer on rimmed baking sheet. Brush tops of slices with oil. Broil until golden, 1 to 2 minutes. Transfer sheet to wire rack. (Cooled baguette slices can be transferred to zipper-lock bag and stored for up to 24 hours.)
- Combine cranberry sauce, rosemary, orange zest, salt, and pepper in bowl. (Cranberry mixture can be refrigerated for up to 24 hours.)
- Spread goat cheese evenly on toasted baguette slices and top with cranberry mixture. Arrange on serving platter, drizzle with extra oil, and season with pepper to taste. Serve.
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