Cranberry & Goat Cheese Crostini
A Crostini is the Italian version of a French Crouton, sliced from a loaf of Filone, the Italian version of a baguette.
This seems to be a popular Internet food blogger recipe around the holidays. This version is given full credit to the cakenknife.com website. But I did a couple of things differently: first, I used spreadable margarine instead of olive oil to toast my crostini because I was in a hurry. I don't think margarine detracted any and was infinitely easier to manage; secondly, I used half the cranberries but the same measure of seasonings. I think this made for a more robust flavor and the right amount of crostini for 5-6 people prior to a holiday luncheon.
Don't overlook that this recipe uses both dried and fresh thyme. The dried thyme will give the cranberries a delicious herbal background flavor, while the fresh thyme leaves on top of the finished product provide a bit of color as well as a final fresh herbal "nose". I would think fresh sage leaves, cut in a chiffonade style would also provide an interesting herbal aroma. Either way, don't skip using fresh herbs as a part of the recipe.
Cranberry & Goat Cheese Crostini
Ingredients
- 1/2 French baguette, cut into 1/2 inch slices
- 1/2 lb fresh cranberries
- 1 small bunch fresh thyme leaves
- 1 tsp dried thyme
- 2 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 4 oz goat cheese, room temperature
- 2-3 oz spreadable margarine or olive oil
- 1/8 tsp fine grain sea salt
- 7-8 grinds freshly cracked black pepper
Instructions
- Pre-heat the oven to 425°F.
- Use a serrated knife to slice the baguette; you should have somewhere around 20-24 slices. Slather margarine (or drizzle olive oil if you prefer) on both sides of each slice. Put them on a single layer on a sheet pan or cookie sheet, lined with aluminum foil for faster clean-up.
- Toast the baguette slices for five minutes; turn them over and toast for an additional five minutes.
- In the meantime, mix the cranberries in a mixing bowl with the balsamic vinegar, maple syrup, dried thyme, salt and pepper. Mix well so the cranberries are well coated.
- Transfer the crostini to a platter and using the same sheet pan or cookie sheet, spread out the cranberry mixture in in a single layer.
- Pop the cranberries in the oven and roast for 5 minutes. Use a spatula to turn everything over, and roast for another 5 minutes. The cranberries should have now turned into this wonderful jam-like mixture. Allow it to cool for 10-15 minutes.
- Slather goat cheese on each crostini and put a spoonful of the cranberry jam on top.
- Pinch off a few thyme leaves from their stems and sprinkle on top of each crostini.
