Goat Cheese Toasts with Cranberry Compote are a tasty go-to whenever there’s a need for an easy appetizer. Think of this as kind of a cranberry bruschetta, perfect for the holiday buffet table or any winter gathering.
The holidays are about to be in full-swing so it’s time to bust out the appetizer recipes!
Maybe you’re planning for a few friends to drop by, or you’ve got that potluck at the neighbor’s house?
Goat Cheese Toasts with Cranberry Compote are a perfectly delicious solution, friends.
- They’re easy to prepare and tote to parties.
- This is one of those not-too-fussy-but-looks-like-a-lot-of-effort recipes. I love it when this happens.
- The quantity is super flexible! Make a lot or a little – you’re in charge.
- These little toasts look great on almost any color or size of serving platter. Presentation is important, folks!
Key ingredients you’ll need for this cranberry and goat cheese appetizer
- Fresh Cranberries: Like the kind in the bag in the produce section please. No canned cranberries allowed.
- Blackberries or Blueberries: This is the “secret sauce” for the cranberry compote, and it sounds weird, but just trust me – it makes the taste really special.
- Goat Cheese: Tangy and creamy and so amazing as the base for all this deliciousness.
- Thyme, Lemon, Honey, Cream: These simple flavors turn the goat cheese into a spreadable and fragrant mixture.
- Baguette: Get a long, skinny fresh one! It’ll be sliced, drizzled with olive oil and toasted under the broiler before it’s all said and done.
How to Make Goat Cheese Toasts with Cranberry Compote
There are 4 basic (and easy) steps to making the toasts, and the prep can be done in 30 minutes, but you’ll need to completely chill the cranberry compote for at least an hour before using it, so plan ahead 🙂
- Make the Cranberry Compote: Water, brown sugar, fresh cranberries and seasonings are cooked into jammy deliciousness.
- Whipped Goat Cheese: Fresh lemon zest, a little honey, fresh thyme and a touch of cream make a tasty, creamy, spreadable base.
- Toasted baguette: Slicing, drizzling and a quick trip under the broiler is all that’s happening here 🙂
- Assemble on Platter: These toasts look great on any kind of platter, but watch out, they go fast!
Tips and Other Ideas for Cranberry Compote
- The Cranberry Compote recipe is my all-time favorite and is a great side dish on its own.
- Put it in a pretty silver bowl and serve it with a roasted pork or chicken dinner. (hello green beans, mashed potatoes and pie.)
- NOTE! The Cranberry Compote is FABULOUS on a toasted cheese sandwich.
- I’ve said it before, but I’ll say it again. PLEASE buy extra bags of fresh cranberries NOW and put them in your freezer for LATER when you still want them but they’re hard to find. Thank you for listening 🙂
- Cranberry Compote is wonderful spooned on top of hot oatmeal. Preferably when it’s snowing and you’re in your jammies.
Other Recipes to Try:
GOAT CHEESE TOASTS WITH CRANBERRY COMPOTE
- MAKE THE CRANBERRIES
- 2 cups Cranberries, fresh (uncooked)
- 1/2 cup Water
- 1/2 cup Brown sugar, dark lightly packed
- 1/3 cup Blackberries or blueberries
- 2 tablespoons Raspberry vinegar
- 1 1/2 teaspoons Vanilla extract
- 1/8 tsp Salt
- FOR THE GOAT CHEESE
- 8 oz Goat cheese
- 1 teaspoon Lemon zest, finely grated
- 2 teaspoons Honey
- 1 teaspoon Thyme leaves, fresh plus more for garnish
- 1/8 Salt
- 1 1/2 tbsp Heavy cream
- 1 Baguette, sliced to 1/2" thick
- MAKE THE CRANBERRY COMPOTE
- Place the cranberries, water and brown sugar in a medium nonstick saucepan on medium heat. Bring to a boil, stirring occasionally to dissolve the sugar.
- Continue to cook at a light boil on medium high heat, stirring occassionally to prevent sticking. As the cranberries cook, they'll sizzle and pop, 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 and a little loose. The mixture will thicken as it cools.
- Remove from heat and stir in the vanilla and pinch of salt, set aside to cool it down, then place in the refrigerator until completely cool and the mixture is set.
- MAKE THE WHIPPED GOAT CHEESE
- You'll need a food processor with a blade OR a handheld blender and a medium-sized bowl. To the food processor or bowl, add the goat cheese, lemon zest, honey, thyme and salt and pulse (or blend) just to combine and lighten up the mixture. Slowly drizzle in the heavy cream, starting with one tablespoon and adding tiny amounts as needed. You just want a lighter, spreadable consistency. You want the mixture to be light and fluffy but spreadable with a knife or spoon.
- TOAST THE BAGUETTES
- Buy a long, skinny fresh baguette and slice it in 1/2 inch slices with a serrated knife. Drizzle a little olive oil on top of each sliced piece, then place on a baking sheet. Broil until the toasts are lightly golden, about 2 minutes depending on the heat of your oven.
- ASSEMBLE THE TOASTS
- Spoon a generously rounded teaspoon of the goat cheese mixture on each toast. Spoon on a generous teaspoon of the cranberry compote on top. Adjust the amounts to your liking depending on the size of your toast. Garnish with a sprig of chopped fresh thyme leaves.
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
SOURCE: Studio Delicious