GOAT CHEESE TOASTS WITH CRANBERRY COMPOTE
Goat Cheese Toasts with Cranberry Compote are a tasty go-to appetizer for winter holidays or gatherings.
- FOR 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 or Balsamic 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 bread, sliced to 1/2" thick
MAKE THE CRANBERRY COMPOTEPlace the cranberries with the water and brown sugar in a medium nonstick saucepan on medium-high heat. Bring to a boil, stirring occasionally to dissolve the sugar.Continue to cook at a simmer, stirring occasionally to prevent sticking. As the cranberries cook, they'll sizzle and pop, for about 5 minutes. Add the blackberries or blueberries if using and the 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. Stir before using. MAKE THE WHIPPED GOAT CHEESETo whip the goat cheese, use a food processor with blade, or a handheld electric blender and a medium-sized bowl. You can also mix with a sturdy spoon, just make sure your cheese is softened a bit before starting. To the food processor or medium bowl, add the the goat cheese, lemon zest, honey, thyme, and salt and pulse or blend with hand-held mixer to combine and lighten up the mixture, just mixing together until the ingredients are combined. Slowly drizzle in the cream, starting with one tablespoon and adding tiny amounts as needed. You just want a light, spreadable consistency for a knife or a spoon. TOAST THE BAGUETTESSlice the baguette into 1/2 inch pieces with a serrated knife Drizzle a little olive oil on top of each sliced piece, then place on a baking sheet lined with parchment paper. Broil until the toasts are lightly golden, about 1-2 minutes depending on 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 and serve!
- Use bagged organic fresh cranberries that are approximately 12 ounces in weight and available in the produce department. Grab an extra bag or two for the freezer. (The cranberry compote is great on its own, on a grilled cheese sandwich or your morning oatmeal.)
- Have absolutely no time? Use canned cranberry sauce, but not the jelled kind.
- Use a non-dairy cream in place of a full fat cream instead if you'd like.
- It's fine to use balsamic vinegar instead of raspberry vinegar, and it gives the cranberries and deep, satisfying flavor.
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