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.
FRISéE SALAD WITH BLUE CHEESE, WALNUT, AND CRANBERRY CROSTINI
Categories Cheese Leafy Green Nut Appetizer Bake Cocktail Party Thanksgiving Quick & Easy Blue Cheese Cranberry Walnut Fall Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Arrange bread slices on baking sheet. Brush bread slices on top side with 2 tablespoons walnut oil. Bake until crisp, about 5 minutes.
- Mix walnuts, cheese, 4 tablespoons shallots, and dried cranberries in medium bowl. Spread mixture on toasts. Bake until cheese melts, about 4 minutes.
- Meanwhile, combine frisée, 2 tablespoons shallots, 2 tablespoons walnut oil, and vinegar in bowl. Sprinkle with fleur de sel; toss. Serve with crostini.
BLEU CHEESE, WALNUT AND CRANBERRY CROSTINI
I wasted no time in posting this recipe from the latest issue of Bon Appetit magazine November 2005. Served over a bed of frisee, (or not), this would make an ideal appetizer for the Holidays.
Provided by COOKGIRl
Categories European
Time 10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Arrange the bread slices on a baking sheet. Brush the bread slices on the top with 2 tablespoons of the walnut oil. Bake until crisp, about 5 minutes.
- In a medium bowl, combine the toasted walnuts, bleu cheese, 4 tablespoons of shallots, and dried cranberries. Spread the mixture on the toast slices. Bake until cheese melts, approximately 4 minutes.
- In a separate, non-reactive bowl combine the frisee, 2 tablespoons shallots, 2 tablespoons walnut oil and the vinegar. Season with sea salt and toss.
- Serve with crostini.
Nutrition Facts : Calories 475, Fat 14.8, SaturatedFat 3.6, Cholesterol 8.4, Sodium 938.1, Carbohydrate 70.3, Fiber 5.7, Sugar 0.6, Protein 14.9
CRANBERRY AND GOAT CHEESE CROSTINI
"You can switch up these tangy-sweet bites with almost any cheese and a matching jam, preserves or chutney," says Sunny.
Provided by Sunny Anderson
Categories appetizer
Time 30m
Yield 20 pieces of cranberry and goat cheese crostini
Number Of Ingredients 3
Steps:
- Spread the goat cheese on the crostini, then top with the cranberry sauce.
WALNUT CRANBERRY CROSTINI
Try this fresh twist on a classic bite-sized Italian appetizer by adding dried, sweetened cranberries and toasted walnuts.
Provided by Fisher Nuts
Categories Cheese
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Slice baguette into ¼-inch thick slices (about 16 slices). Arrange bread slices on baking sheet; brush tops with oil. Bake 5 to 7 minutes until golden brown. Remove from oven to cooling rack.
- In medium bowl combine walnuts, cheese, cranberries and onion.
- Spoon 2 tablespoons walnut mixture over toasted bread slices; return to oven. Bake additional 3 to 5 minutes until cheese begins to melt.
- Remove from oven; transfer to serving platter. Serve immediately.
Nutrition Facts : Calories 101.2, Fat 8.3, SaturatedFat 3.6, Cholesterol 12.7, Sodium 256.1, Carbohydrate 2.7, Fiber 0.1, Sugar 0.2, Protein 4.1
CRANBERRY-WALNUT CROSTATA
Provided by Food Network
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees.
- To make the dough combine flour, butter, sugar and salt in a food processor and pulse until the mixture resembles a coarse meal. With the machine running, slowly add ice water just until dough forms. Cover and chill for 30 minutes.
- On a lightly floured surface, roll out dough into an 11-inch round. Transfer the dough to a baking sheet.
- In a bowl combine cranberries, walnuts, sugar and dark brown sugar and toss together. Place cranberry mixture in the tart shell, leaving a 1 1/2-inch border around the outside edge. Raise the borders of dough to enclose the sides of the tart, draping it over the fruit. Gently press the edge of the folded dough onto the baking sheet, being careful not to mash the fruit. Pinch the pleats that form from the draping.
- Bake the tart for 15 to 18 minutes or until the crust is golden brown and the berries are juicy. Cool the crostata on a rack for 10 minutes and dust with confectioner's sugar.
ROSEMARY WALNUT CRANBERRY FOCACCIA
A wonderfully rustic Italian flat bread with rosemary, dried cranberries and chopped walnuts. My picture is made with the least amount of dried cranberries. I wished I had added an entire cup so as to have a piece in every bite. The milk helps promote a tender crumb. Can sub sun-dried tomatoes for the cranberries.
Provided by gailanng
Categories Yeast Breads
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Stir together the warm water, sugar and yeast in a measuring cup or small bowl; let stand until foamy, about 5 minutes.
- In the bowl of your stand mixer attached with a dough hook, add in flour and 2 teaspoons salt; stir to distributed salt.
- Pour into the mixing bowl, the proofed yeast mixture, milk and olive oil. Mix on low speed until dough comes together. Increase speed to medium and mix until dough is smooth, about 5 minutes.
- Lightly grease a bowl with olive oil, place in the dough ball and turn to coat all sides. Cover with plastic film and let rise in a warm, draft-free place until doubled in size, about 1 hour.
- In the meantime, in a small saucepan over medium heat, combine 2 tablespoons of chopped rosemary and 2 tablespoons olive oil. Heat the mixture until olive oil bubbles, about 1 minute. Add in chopped cranberries and toasted walnuts; remove from heat. Let cool to room temperature.
- Line a baking tray with parchment paper and set aside. Once dough has risen, punch it down and knead in the cranberry/walnut mixture. (I was able to incorporate the mixture easily with a wooden spoon in the same bowl.) Form the dough into a tight ball, cover and let rest for 15 minutes.
- Pat the dough onto the sheet of parchment paper. (I divided mine into two flat, round loaves on separate sheets.) Cover with a plastic film and allow it to rise until doubled, about 45 minutes.
- Preheat the oven to 400 degrees F. Dimple the dough with your fingertips to make indentations. Lightly sprinkle with sea salt (don't add too much unless you like salty), if using, and fresh cracked black pepper.
- Place loaf in the middle shelf of a preheated oven. Bake for 20 - 30 minutes or until golden. Cool on a wire rack. Serve warm.
Nutrition Facts : Calories 350.6, Fat 12.4, SaturatedFat 1.6, Cholesterol 0.5, Sodium 586.8, Carbohydrate 51.8, Fiber 2.8, Sugar 2.2, Protein 8.2
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