GOAT CHEESE TOASTS WITH CRANBERRY COMPOTE
Goat Cheese Toasts with Cranberry Compote are a tasty go-to appetizer for winter holidays or gatherings.
Prep Time30 mins
Cooling time1 hr
Total Time1 hr 30 mins
- 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.
I buy bagged organic fresh cranberries that are approximately 12 ounces and available in the produce department. I always grab an extra bag for the freezer too.
Use a non-dairy cream in place of a full fat cream instead if you prefer.
This post was published in December 2018 and was updated in November 2019.
Calories: 81kcal | Carbohydrates: 11g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 113mg | Potassium: 30mg | Fiber: 1g | Sugar: 6g | Vitamin A: 125IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg