Make these Goat Cheese Toasts with Cranberry Compote any time you need a simple appetizer idea this winter. The cranberry compote is also great with roast pork or chicken or even on your morning oatmeal..
The holiday presents are open —some already forgotten —and hopefully the turkey leftovers are long gone too.
I must confess I ate most of a box of See’s Candy, yet surprisingly, I don’t feel that remorseful.
Just a tiny bit maybe, but not too bad, which is progress, I think.
I’ll have you know I’ve developed my own personal system of identifying the flavor of every chocolate in the box, by sight or through a mostly sterile process of carefully lifting off the bottom to peek what’s inside.
This requires a great deal of skill and technique and years of practice 🙂
It’s necessary, though, because there are only two Butterscotch Squares in the whole box, and I must have them.
Yep, I’ve been super productive here on my end.
Right about now the dreaded first week of January is creeping in, which feels both good and bad.
There’s an inevitable let down, and the dark gray skies don’t help.
Plus almost everyone is on a diet, which is depressing, so nobody wants to go out to lunch or heaven forbid have dessert.
It’s just deprivation and celery sticks from here on out.
Pretty soon though we can start talking about saucy chicken wings for Superbowl and homemade chocolate cake for Valentines Day.
So here’s some Goat Cheese Toasts with Cranberry Compote for the road, so to speak.
You’ve probably still got some cranberries lying around, and maybe some goat cheese too.
A baguette is easy to slice and toast —slathered with olive oil, of course.
Try these little toasts with a glass of something cold on New Year’s, or maybe or for that last dinner party or gathering of the holiday season.
- FOR THE CRANBERRIES
- 2 cups fresh organic cranberries
- 1/2 cup water
- 1/2 cup dark brown sugar (lightly packed)
- 1/3 cup blackberries or blueberries
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons raspberry vinegar
- Pinch of salt (1/8 teaspoon)
- FOR THE GOAT CHEESE
- 8 oz (1 cup) goat cheese
- 1 teaspoon freshly grated lemon zest
- 2 teaspoons honey
- 1 teaspoon fresh thyme, more for garnish
- pinch of salt
- Sliced and toasted baguette.
- MAKE THE CRANBERRY COMPOTE
- Place the cranberries in a medium nonstick saucepan with the water and sugar on medium heat. Bring to a light bowl stirring occasionally to dissolve the sugar.
- Bring to a boil, stirring occasionally while the cranberries pop and sizzle, about 5 minutes.
- Add the blackberries and raspberry vinegar and continue cooking with occasional stirring for 5-8 more minutes, until the liquid is mostly absorbed but still syrupy off the spoon.
- Remove from heat and stir in the vanilla and pinch of salt, set aside to cool.
- MAKE THE WHIPPED GOAT CHEESE
- In a food processor or medium bowl using a handheld blender, place the goat cheese, lemon zest, honey, thyme and salt and pulse a couple of times to just combine. Slowly drizzle in the heavy cream, starting with one tablespoon and adding tiny amounts as needed. You are wanting the mixture to be light and fluffy and not too soft, so just put in enough cream to help whip the mixture lightly.
- MAKE THE BAGUETTES
- Buy a skinny baguette and slice it in 1/2 inch slices with a serrated knife. Drizzle some olive oil on top, place them on a baking sheet and and broil until the toasts are golden, about 2-3 minutes depending on your oven.
- TO ASSEMBLE
- Spoon a generous teaspoon of the cheese mixture on each toast, and top with a teaspoon or so of the cranberry compote. Adjust the amounts depending on the size of your toast. Garnish with a little chopped thyme.
Another Appetizer to Try: Deviled Eggs with Candied Bacon and Fresh Dill
SOURCE: Studio Delicious