SUNNY'S EASY CRANBERRY AND GOAT CHEESE CROSTINI
Steps:
- In a medium saucepan over medium-high heat, add the cranberries, stock, honey, rosemary, a pinch of salt and a few grinds of pepper and bring to a boil. Simmer for 1 minute, then remove from the heat and let cool in the pan.
- Smear the crostini with the goat cheese, then top with the cooked cranberries.
GOAT CHEESE, CRANBERRY & WALNUT CANAPES RECIPE - (4.4/5)
Provided by LRay
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. On a large rimmed baking sheet, toss nuts with 1 teaspoon oil and cinnamon; season with salt and pepper. Bake until golden, 4 to 6 minutes; set aside to cool. Spread baguette slices on same baking sheet and brush with remaining 3 teaspoons oil; season with salt and pepper. Bake until lightly toasted, 10 to 15 minutes, rotating pan halfway through; set aside to cool. Meanwhile, in a medium bowl, stir together cheese and 2 tablespoons water until smooth; stir in cranberries and thyme. Season with salt and pepper. Divide goat cheese among bread slices and top each with a walnut and thyme leaves. Cook's Notes: To make ahead, refrigerate goat cheese mixture, covered, up to 1 day. Store roasted walnuts at room temperature, up to 1 day.
GOAT'S CHEESE & CRANBERRY TARTLETS
These vegetarian tartlets make great finger food for a festive drinks party
Provided by Jo Pratt
Categories Buffet, Snack, Starter
Time 1h
Yield Makes 20-24
Number Of Ingredients 7
Steps:
- Preheat oven to fan 200C/conventional 220C/gas 7. Lay pastry on a floured work surface. Using a round 7.5cm round pastry cutter, cut out as many circles as possible.
- Sit them on oiled baking sheets and score a circle about 2.5cm in from the edge of each disc by pressing gently with a 5cm cutter. Pierce the middle of each with a fork, brush with egg and top with a little cranberry sauce or chutney.
- Slice the cheese 5mm thick so you have a slice per disc (discard end rinds). Lay a slice on each tartlet, then top with thyme leaves, a drizzle of oil and a twist of black pepper.
- Bake for 10-15 minutes until the cheese is golden and the pastry crispy. Cool for 5 minutes and serve warm, garnished with rocket leaves.
Nutrition Facts : Calories 132 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Protein 4 grams protein, Sodium 0.37 milligram of sodium
GOAT CHEESE, CRANBERRY CHUTNEY AND TOASTED WALNUT ENVELOPES
Steps:
- 1. Heat the oven to 400 degrees F. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 25 (about 2-inch) squares.
- 2. Spoon about 2 teaspoons cheese in the center of each pastry square. Top each with about 1/2 teaspoon chutney and about 1/2 teaspoon walnuts. Brush 2 opposite pastry corners with water. Fold the pastry corners up over the filling and overlap slightly at the top, forming an open-ended "envelope", and press to seal. Place the filled pastries onto 2 baking sheets.
- 3. Bake for 15 minutes or until the pastries are golden brown. Sprinkle the pastries with the thyme before serving, if desired.
GRILLED GOAT'S CHEESE WITH CRANBERRY DRESSING
A smart veggie starter that will impress even the biggest foodie at your dinner table
Provided by Sara Buenfeld
Categories Main course, Starter, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Quarter, core, then thinly slice the apple into a bowl with the lemon juice and 1 tbsp water. Toss well, as this stops the apples going brown.
- Heat grill to high, then line your grill rack with foil. Put the cheeses rind-side down on the foil, then set aside for a moment.
- Drain 2 tbsp of the juice from the apple bowl into another small bowl and discard the rest. Add the cranberry sauce, oil and honey with some seasoning, and whisk to form a dressing. Grill the cheeses for 4 mins, then scatter the nuts on and around the cheeses and return to the grill to cook for a few mins more - but take care that the nuts don't burn.
- Arrange the apple, chicory and radish sprouts or watercress on 6 plates, then carefully top with the hot melted cheese. Scatter over the nuts, spoon over the dressing and serve straight away.
Nutrition Facts : Calories 200 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.61 milligram of sodium
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