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Goat Cheese & Cranberry Relish Crostini

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Goat Cheese and Cranberry Relish Crostini
2011-01-05 Appetizer
5 34

Homemade cranberry relish is packed with flavor and is the perfect addition to creamy goat cheese and crunchy toast.

  • Servings: 15-20


2 bags Fresh Cranberries
2 Pears, cored and diced
1 Lemon, juiced
2 Oranges, for zest, 1 for juice
1½ cups Sugar
2 tsp Fresh Grated Ginger
½ cup Dried Cranberries
¼ cup Apricot Preserves
12 oz Goat Cheese
2 Skinny Baguettes
Pine Nuts
Olive Oil


In saucepan over medium-low heat, combine cranberries, pears, lemon juice, orange zest, orange juice, sugar, and ginger. Let mixture cook down for 10-15 minutes, until berries pop and mixture becomes thick and syrupy. Add dried cranberries and apricot preserves and stir. Cook for 5 minutes over low heat, then let cool. Refrigerate to thicken for up to a week. When ready to serve, allow to warm to room temperature. Heat oven to 400 degrees. To make the crostini, slice the baguettes in 1/4-inch thick slices, place on cookie sheet, and drizzle with olive oil. Place goat cheese in oven-safe dish. Place both cheese and crostini in oven and bake until crostini is lightly browned and cheese is warmed through. Place an empty oven-safe serving platter in oven to stay warm while assembling appetizers. Heat nuts in skillet over low heat until light brown and immediately remove from heat. Spread cheese on crostinis and top with cranberry relish. Place on warmed dish from oven and garnish with nuts.