Cranberry Goat Cheese Bruschetta: A Festive, Flavorful Holiday Appetizer
For a burst of holiday flavors in every bite, try this Cranberry Goat Cheese Bruschetta. Creamy goat cheese paired with a sweet, tangy cranberry relish atop crispy crostini makes this appetizer perfect for holiday parties or any festive gathering. The hint of sriracha adds a touch of warmth, while pomegranate arils and orange zest provide fresh, colorful accents. These bites are sure to impress guests with their vibrant flavors and elegant presentation!
Recipe: Cranberry Goat Cheese Bruschetta
Ingredients:
- 8 oz goat cheese
- ½ cup extra virgin olive oil, plus extra for brushing
- 1 pinch kosher salt
- 1 pinch freshly ground black pepper
- 1 lb fresh or frozen cranberries, washed
- 2 tsp chopped fresh ginger
- 1 cup sugar
- ¼ cup honey
- 2 tsp sriracha sauce
- ½ cup roughly chopped fresh cilantro
- Zest of one orange (reserve a bit for garnish)
- ¾–1 cup pomegranate arils (reserve a few for garnish)
- 1 thin baguette, sliced about ¼ inch thick
- Additional finely chopped cilantro or parsley, for garnish
Prep Time: 15 minutes (plus 2 hours refrigeration)
Cooking Time: 18 minutes
Total Time: 33 minutes
Calories: 80 kcal per bruschetta
Servings: 24 bruschetta
Step-by-Step Directions
- Make the Cranberry Relish:
In a food processor, combine the cranberries, chopped ginger, sugar, honey, and sriracha sauce. Pulse several times until the cranberries are coarsely chopped, keeping the texture chunky. Avoid over-processing. - Add the Cilantro:
Add the chopped cilantro to the mixture and pulse a few more times until evenly distributed, ensuring the cilantro remains visible. Transfer the relish to a storage container, stir in the pomegranate arils and orange zest, and refrigerate for at least 2 hours to let the flavors meld. - Prepare the Crostini:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or foil for easy cleanup. Arrange the baguette slices on the baking sheets, brush each with a light coating of olive oil, and season with a pinch of salt and pepper. - Bake the Crostini:
Bake the baguette slices for 14–18 minutes or until golden brown, rotating the pans halfway through for even browning. Remove from the oven and let them cool. - Assemble the Bruschetta:
Spread about ½–1 tablespoon of goat cheese on each crostini. Top each with a spoonful of cranberry relish, then garnish with a bit of reserved orange zest and a few pomegranate arils for color. Sprinkle with finely chopped cilantro or parsley, if desired.
Tips for the Perfect Cranberry Goat Cheese Bruschetta
- Make the Relish Ahead: The cranberry relish can be prepared a day in advance, allowing the flavors to develop further.
- Serve Freshly Assembled: For the best texture, assemble the bruschetta just before serving to keep the crostini crisp.
- Customize the Heat: Adjust the sriracha for a milder or spicier cranberry relish according to your preference.
This Cranberry Goat Cheese Bruschetta is a beautiful and delicious addition to any holiday spread. The creamy goat cheese and vibrant cranberry relish make for a sweet and savory bite that captures the flavors of the season. Easy to make and even easier to enjoy, these bites are sure to impress! Enjoy!
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Cranberry Goat Cheese Bruschetta
- Total Time: 33 minutes
- Yield: 24 bruschetta 1x
Description
For a burst of holiday flavors in every bite, try this Cranberry Goat Cheese Bruschetta. Creamy goat cheese paired with a sweet, tangy cranberry relish atop crispy crostini makes this appetizer perfect for holiday parties or any festive gathering. The hint of sriracha adds a touch of warmth, while pomegranate arils and orange zest provide fresh, colorful accents. These bites are sure to impress guests with their vibrant flavors and elegant presentation!
Ingredients
- 8 oz goat cheese
- ½ cup extra virgin olive oil, plus extra for brushing
- 1 pinch kosher salt
- 1 pinch freshly ground black pepper
- 1 lb fresh or frozen cranberries, washed
- 2 tsp chopped fresh ginger
- 1 cup sugar
- ¼ cup honey
- 2 tsp sriracha sauce
- ½ cup roughly chopped fresh cilantro
- Zest of one orange (reserve a bit for garnish)
- ¾–1 cup pomegranate arils (reserve a few for garnish)
- 1 thin baguette, sliced about ¼ inch thick
- Additional finely chopped cilantro or parsley, for garnish
Instructions
- Make the Cranberry Relish: In a food processor, combine the cranberries, chopped ginger, sugar, honey, and sriracha sauce. Pulse several times until the cranberries are coarsely chopped, keeping the texture chunky. Avoid over-processing.
- Add the Cilantro: Add the chopped cilantro to the mixture and pulse a few more times until evenly distributed, ensuring the cilantro remains visible. Transfer the relish to a storage container, stir in the pomegranate arils and orange zest, and refrigerate for at least 2 hours to let the flavors meld.
- Prepare the Crostini: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or foil for easy cleanup. Arrange the baguette slices on the baking sheets, brush each with a light coating of olive oil, and season with a pinch of salt and pepper.
- Bake the Crostini: Bake the baguette slices for 14–18 minutes or until golden brown, rotating the pans halfway through for even browning. Remove from the oven and let them cool.
- Assemble the Bruschetta: Spread about ½–1 tablespoon of goat cheese on each crostini. Top each with a spoonful of cranberry relish, then garnish with a bit of reserved orange zest and a few pomegranate arils for color. Sprinkle with finely chopped cilantro or parsley, if desired.
- Prep Time: 15 minutes (plus 2 hours refrigeration)
- Cook Time: 18 minutes
Nutrition
- Calories: 80 kcal per bruschetta