Cranberry and Chevre Crostini

Cranberry and Chèvre Crostini

Cook Time 25 minutes | Servings 8-10 slices

Ingredients

Cranberry Orange Sauce
12 oz fresh cranberries
½ cup water
½ cup honey
½ tsp dark brown sugar
½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground allspice
Zest of one orange

Crostini Ingredients
1 loaf crusty whole grain bread, cut in ½-inch slices
2 tbsp olive oil
Sea salt
10 oz chèvre or another soft, spreadable cheese

How to Make It

Preheat the oven to 400 degrees. Brush both sides of the bread slices with olive oil and arrange on a baking sheet. Sprinkle with sea salt. Toast in the oven for 10-12 minutes, flipping halfway, until the slices are lightly golden. Set pan aside.

Rinse the cranberries and toss any that are overripe. In a large saucepan, add water, honey, sugar, and spices, and bring to a gentle boil. Add the cranberries and cook, stirring frequently, for about 3 minutes or until the cranberries have popped and the sauce has thickened. Remove from heat and stir in two-thirds of the orange zest.

Spread a generous smear of cheese on each slice of toast, then top with cranberry sauce and a sprinkle of remaining orange zest.

Chef Notes

Any extra cranberry sauce can be saved to use on breakfast toast, stirred into oatmeal or yogurt, or added to a grilled cheese sandwich.