Ingredients:

  • cup Fresh or Frozen Cranberries
  • Tbsp Balsamic Vinegar
  • Tbsp Brown Sugar (packed)
  • tsp Water
  • Pinch of Sea Salt
  • Baguette (1 inch diameter)
  • Tbsp Olive Oil (Extra Virgin)
  • /4 tsp Dried Thyme
  • Freshly Ground Black Pepper
  • oz Soft Goat Cheese (Chèvre), room temperature
  • Tbsp Honey
  • Tbsp Fresh Parsley, finely chopped

Instructions:

  1. Preheat oven to 375°F (190°C). In a bowl, combine cranberries, balsamic vinegar, brown sugar, water, and salt. Toss gently to coat.
  2. Spread the coated cranberries in a single layer on a parchment-lined baking sheet. Roast for 15–20 minutes until the berries have softened and some have begun to burst. Set aside to cool slightly.
  3. Slice the baguette diagonally into 1/2-inch thick pieces (about 16–18 slices).
  4. In a small bowl, whisk together the olive oil, dried thyme, and black pepper. Lightly brush both sides of the bread slices with the seasoned oil.
  5. Arrange slices in a single layer on a clean baking sheet. Bake at 375°F (190°C) for 8–10 minutes, flipping halfway through, until golden brown and crisp throughout. Let cool fully.
  6. In a small bowl, gently stir the softened goat cheese with the honey until just combined and spreadable.
  7. Spread a generous layer of the honeyed goat cheese onto each cooled crostini.
  8. Top each crostini with a spoonful of the balsamic roasted cranberries (including some of the syrupy glaze). Sprinkle with fresh chopped parsley just before serving.