The blend of flavors in the crostini makes an absolutely scrumptious appetizer. —Barbara Estabrook, Rhinelander, Wisconsin
Cranberry-Fig Goat Cheese Crostini
Ingredients
- 1/2 cup balsamic vinegar
- 1 tablespoon honey
- crostini:
- 24 slices French bread baguette (1/2 inch thick)
- 3 tablespoons olive oil
- cranberry-fig topping:
- 1/2 cup coarsely chopped dried cranberries
- 1/3 cup coarsely chopped dried figs
- 1/3 cup coarsely chopped unblanched almonds
- 1/3 cup coarsely chopped pitted Greek olives
- 1 tablespoon olive oil
- 2 teaspoons balsamic vinegar
- 1/8 teaspoon freshly ground pepper
- cheese spread:
- 2 logs (4 ounces each) spreadable goat cheese
- 1 teaspoon grated lemon zest
- Dash freshly ground pepper
- Minced fresh mint
Directions
- In a small saucepan, combine vinegar and honey. Bring to a boil. Reduce heat; simmer, uncovered, until mixture is reduced by half, about 5 minutes. Set aside to cool.
- Lightly brush both sides of baguette slices with oil; place on an ungreased baking sheet. Broil 3-4 in. from the heat 1-2 minutes on each side or until golden brown.
- In a small bowl, combine the topping ingredients; toss to coat. In another bowl, beat goat cheese, lemon zest and pepper until blended.
- To serve, spread goat cheese mixture over toasts. Stir cranberry mixture; spoon over goat cheese. Drizzle with balsamic glaze and sprinkle with mint.
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