Cranberry-Fig Goat Cheese Crostini Recipe

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Cranberry-Fig Goat Cheese Crostini Recipe

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The blend of flavors in the crostini make an absolutely scrumptious appetizer.—Barbara Estabrook, Rhinelander, Wisconsin
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Broil: 7 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Broil: 7 min.

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 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 peel
  • Dash freshly ground pepper
  • Minced fresh mint

Directions

In a small saucepan, combine vinegar and honey. Bring to a boil; reduce heat and simmer 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. Set aside.
In a small bowl, combine the topping ingredients; toss to coat. In another bowl, beat the goat cheese, lemon peel and pepper until blended.
To serve, spread goat cheese mixture over toasts. Stir cranberry mixture; spoon over tops. Drizzle with balsamic glaze and sprinkle with mint. Yield: 2 dozen.
Originally published as Cranberry-Fig Goat Cheese Crostini in Taste of Home Christmas Annual Annual 2012, p11

Nutritional Facts

1 crostini: 109 calories, 6g fat (1g saturated fat), 7mg cholesterol, 135mg sodium, 10g carbohydrate (5g sugars, 1g fiber), 3g protein.

  • 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 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 peel
  • Dash freshly ground pepper
  • Minced fresh mint
  1. In a small saucepan, combine vinegar and honey. Bring to a boil; reduce heat and simmer until mixture is reduced by half, about 5 minutes. Set aside to cool.
  2. 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. Set aside.
  3. In a small bowl, combine the topping ingredients; toss to coat. In another bowl, beat the goat cheese, lemon peel and pepper until blended.
  4. To serve, spread goat cheese mixture over toasts. Stir cranberry mixture; spoon over tops. Drizzle with balsamic glaze and sprinkle with mint. Yield: 2 dozen.
Originally published as Cranberry-Fig Goat Cheese Crostini in Taste of Home Christmas Annual Annual 2012, p11

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