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Cranberry Goat Cheese Crostini

8 little crostini toast on a green slab board topped with goat cheese and cranberry sauce and garnished with rosemary. Side view.
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These cranberry goat cheese crostini appetizers are perfect for fall and festive holidays. Slather crostini with goat cheese (chèvre) and cranberry sauce. Garnish with fresh rosemary. 

Ingredients

Ingredients for Cranberry Sauce (makes ~ 1 ½ cups)

  • 6 oz whole fresh or frozen cranberries
  • ½ cup sugar
  • ½ orange, juiced and zested
  • ~¼ cup water
  • ¼ teaspoon salt

Ingredients for Crostini

  • 1 large baguette
  • 8 ounces chèvre (goat cheese), room temperature
  • 1 cup cranberry sauce
  • 2 Tbsp rosemary, chopped
  • e.v. olive oil
  • salt
  • black pepper

Instructions

Instructions for Cranberry Sauce (double this recipe if you want leftover sauce)

  • Zest half of the orange and set zest aside for garnish.  Juice half of the orange.
  • Add cranberries, sugar, orange juice and ¼ cup water to small pot.  Stir, cover and bring to a boil.
  • Uncover, reduce heat to simmer, and cook (stirring occasionally)  ~12 minutes or until cranberries are audibly and visually "popping" and sauce is thickened.
  • If sauce is too thick, add water 2 Tbsp at a time until desired thickness (note: sauce will continue to thicken as it cools). 
  • Add salt to taste (careful it's hot!).  Garnish with desired amount of fresh orange zest.  Serve hot or cold.  It will be easier to make the crostini's if it's cold (and also thicker). Happy Eating!  Beckie

Instructions for Crostini

  • Preheat the oven to 350F.
  • Slice one large baguette on the diagonal (you should get ~30-35 pieces).   Baste each side of every slice with a little e.v. olive oil.  Lightly sea salt and pepper both sides.  
  • Bake on a lined sheet at 350F ~ 8- 10 minutes uncovered.  You want these guys to be crispy but not burnt.  Some people say toast until golden, but they’ve gone too long if they start changing to a darker color.  After all, you want the roof of your mouth to stay intact.
  • Slather on some goat cheese.
  • Slather on some cranberry sauce.
  • Top with chopped rosemary.  Happy Eating!  Beckie

Notes

  • Like cranberry sauce?  Double the recipe so you have some at the dinner table.  Eat it on buttery toast for breakfast, serve with peanut butter sandwiches in place of jelly, or freeze.
  • Cranberry sauce stays good in fridge ~ 2 weeks.
  • The crostini can be made up to two days before, cooled, and stored in a ziploc bag with the edge left slightly open (this makes them not get too soft and also not get too hard).
  • Slice the baguette on the diagonal.  This will give you more surface area and larger crostini's to work with.

Find it online: https://eatsimplefood.com/cranberry-goat-cheese-crostini/