Ingredients:

  • 10 oz Fresh Cranberries
  • 1/2 cup Granulated Sugar
  • 1/4 cup Freshly Squeezed Orange Juice
  • 1/4 cup Water
  • 1 teaspoon Orange Zest
  • 1/4 teaspoon Ground Ginger
  • 4 oz Soft Goat Cheese (Chevre), room temperature
  • 4 oz Full-fat Cream Cheese, room temperature
  • 2 tablespoons Heavy Cream
  • 1/4 teaspoon Fine Sea Salt (for cheese)
  • Pinch Freshly Ground Black Pepper
  • 1 Baguette (approx. 12-14 inches long)
  • 3 tablespoons Extra Virgin Olive Oil
  • Flaky Sea Salt, for sprinkling (for crostini)
  • 2 tablespoons Pistachios or Pecans, roughly chopped (for garnish)
  • Small amount Fresh Thyme or Rosemary Sprigs (for garnish)

Instructions:

  1. Make the Compote: In a saucepan, combine the cranberries, sugar, orange juice, and water. Bring to a low boil, stirring until sugar dissolves. Reduce heat and simmer gently for 10-12 minutes until most cranberries have burst and the mixture thickens to a jam-like consistency.
  2. Finish and Cool: Remove the compote from heat. Stir in the orange zest and ground ginger. Transfer to a bowl and allow it to cool completely to room temperature (approx. 30 minutes).
  3. Prepare Crostini: Preheat oven to 375°F (190°C). Slice the baguette diagonally into 1/2 inch thick rounds. Arrange slices on a baking sheet, brush both sides lightly with olive oil, and sprinkle with flaky sea salt.
  4. Bake the Crostini: Bake for 8–10 minutes, flipping halfway through, until the edges are golden brown and the bread is completely crisp. Remove and allow to cool fully on a wire rack.
  5. Whip the Cheese: Place the room-temperature goat cheese and cream cheese into a food processor or mixer. Process until combined. Add the heavy cream, sea salt, and pepper. Process for 1-2 minutes, scraping down sides, until the mixture is exceptionally smooth, light, and airy.
  6. Assemble: Spread or pipe a generous dollop of the whipped goat cheese mixture onto each cooled crostini base. Spoon approximately 1 teaspoon of the cooled cranberry compote directly onto the cheese layer.
  7. Garnish and Serve: Sprinkle lightly with chopped nuts (pistachios or pecans) and place a tiny leaf of fresh thyme or rosemary on top. Serve immediately.