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Pickled Cranberries & Goat Cheese Crostini

Upgrade your goat cheese crostini with a bold, ruby red touch of pickled U.S. Cranberries. Pickle your own cranberries at home and have them ready to provide a burst of flavor to your dish. This eye-catching appetizer by Carlene Thomas, RDN, LD is super simple to make and only requires baguette, goat cheese, and thyme once your cranberries have been pickled to perfection. Bon appétit!

Featuring U.S. Cranberries

 

Ingredients

Pickled Cranberries

230 mlapple cider vinegar
473 mlwater
1 tbspkosher salt
2 tbspgranulated sugar
1 tbspwhole mustard seed
1 tspground cumin
2 cupswhole fresh cranberries

Crostini

1whole grain baguette
227 gpackaged tube of mild goat cheese
2 cupspickled cranberries
6sprigs of fresh thyme, cut to garnish

To make pickled cranberries

  1. Add vinegar and water to a small saucepan and heat over medium-high heat.

  2. Stir in salt and sugar until dissolved and bring liquid to a boil.

  3. Once boiling, turn off heat and remove pan from heat.

  4. Add spices and fresh cranberries to the quart-size jar.

  5. Pour vinegar mixture over cranberries.

  6. Close lid and shake.

  7. Cool and refrigerate overnight. Invert the jar periodically to evenly cover cranberries with liquid.

To make crostini

  1. To build crostini, slice baguette into thick rounds, toast baguette slices if desired.

  2. Spread cut side with goat cheese and top with a strained spoonful of cranberries.

  3. Top with fresh thyme.

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