Truffle Goat Cheese & Pignoli Crostini
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 loaf of French bread sliced to ¼ inch thickness
- ½ cup olive oil
- Clove of garlic – crushed
- 4 oz. of Truffle Goat Cheese
- 4 oz. of Cream cheese
- 12 ounce bag of fresh cranberries, rinsed and drained
- 1½ cups of water
- ¾ sugar, plus more for rolling
- 1 teaspoon vanilla
- Fresh peel of ½ orange
For the Outer Topping
- 1 cup of Pignoli nuts – lightly toasted
- 3 ½ teaspoons raw sugar
- 1 teaspoon coarse salt
- ¼ - ½ teaspoon Fresh ground black pepper
- 4 stems of fresh Rosemary leaves – stems removed and chopped fine
- Candied Fresh Cranberries (recipe above)
- ►Crostini: Place the crushed garlic in the olive oil and gently heat the olive oil. Preheat oven 350 degrees F.
- ►Place the sliced bread on a baking sheet and brush with the olive oil and garlic mixture.
- ►Bake for 6 - 8 minutes or until a light golden color appears.
- ►Cheese Mixture: Combine the Truffle Goat Cheese with the cream cheese in a food processor and process to a smooth consistency.
- ►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.
- ►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.
- ►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.
- ►Drain them the next morning. If you like, you can reserve the syrup for drinks or punch.
- ►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.
- ►Your candied cranberries are now ready to top off your favorite desserts, add a holiday flare to your tablescape, or just to snack on!
- ►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.
- ►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.
- ►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.
- ►Place on a crostini and serve immediately or refrigerate until ready to serve.
culture: the word on cheese https://culturecheesemag.com/
Recipe and Photo Credit: livingthegourmet.com