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Truffle Goat Cheese & Pignoli Crostini

Truffle Goat Cheese & Pignoli Crostini
Serves 4
A delicious 3-in-1 holiday recipe! Pair with an aperitif and pleasant conversation, and you’ve got a winning combination. It’s time to spruce up your holiday menu with these elegant and easy Truffle Goat Cheese & Pignoli Crostini topped with Candied Fresh Cranberries!
  1. Crostini
  2. 1 loaf of French bread sliced to ¼ inch thickness
  3. ½ cup olive oil
  4. Clove of garlic – crushed
Cheese mixture
  1. 4 oz. of Truffle Goat Cheese
  2. 4 oz. of Cream cheese
Candied Cranberries
  1. 12 ounce bag of fresh cranberries, rinsed and drained
  2. 1½ cups of water
  3. ¾ sugar, plus more for rolling
  4. 1 teaspoon vanilla
  5. Fresh peel of ½ orange
For the Outer Topping
  1. 1 cup of Pignoli nuts – lightly toasted
  2. 3 ½ teaspoons raw sugar
  3. 1 teaspoon coarse salt
  4. ¼ - ½ teaspoon Fresh ground black pepper
  5. 4 stems of fresh Rosemary leaves – stems removed and chopped fine
  6. Candied Fresh Cranberries (recipe above)
  1. ►Crostini: Place the crushed garlic in the olive oil and gently heat the olive oil. Preheat oven 350 degrees F.
  2. ►Place the sliced bread on a baking sheet and brush with the olive oil and garlic mixture.
  3. ►Bake for 6 - 8 minutes or until a light golden color appears.
  4. ►Cheese Mixture: Combine the Truffle Goat Cheese with the cream cheese in a food processor and process to a smooth consistency.
  5. ►Allow the mixture to stay in the refrigerator for a few hours or place the mixture in the freezer for about 20 minutes or so, so that the mixture becomes easier to form into cheese balls.
  6. ►Candied Cranberries: Warm sugar, water and orange peel in a medium saucepan over medium-low heat. Stir until the sugar has completely dissolved. Be sure the syrup isn’t too hot otherwise your cranberries will pop open.
  7. ►Pour fresh cranberries into the syrup and cover with a plate to ensure the berries are submerged. Transfer to the refrigerator and let sit overnight.
  8. ►Drain them the next morning. If you like, you can reserve the syrup for drinks or punch.
  9. ►Shake the cranberries in a container with sugar until they are all coated then turn out onto a parchment lined baking sheet and let the sugar coating set and harden, about two hours.
  10. ►Your candied cranberries are now ready to top off your favorite desserts, add a holiday flare to your tablescape, or just to snack on!
  11. ►Outer Topping: Heat a large cast iron frying pan and place the Pignoli nuts in the pan. Heat for 1-2 minutes until they turn a light golden brown. Allow to cool.
  12. ►Place the nuts in a bowl and add the chopped fresh rosemary, raw sugar, coarse salt, and twists of fresh ground black pepper and give a toss.
  13. ►Take a tablespoon of the cheese and loosely roll the mixture in the Pignoli mix. Form into a ball and top with a candied cranberry.
  14. ►Place on a crostini and serve immediately or refrigerate until ready to serve.
culture: the word on cheese https://culturecheesemag.com/
Sponsored by Montchevre. 

Recipe and Photo Credit: livingthegourmet.com


Montchevre began as a small operation in a 4,000 square-foot former cheddar plant in Preston, Wisconsin. Remaining true to its core principles, Montchevre places emphasis on high-quality wholesome goat cheese and the production of the most outstanding cheese at the very best value. Montchevre is able to produce over 50 variations of goat cheese thanks to it’s network of 400+ local, independent, family farms. Montchevre is conscious of ethics and best practices, purposefully protecting farmers livelihoods and their sustainability. The Montchevre product line includes a large variety of traditional goat cheese, aged specialty goat cheese, and seasonally inspired goat cheese available nationwide.

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