Goat Cheese Crostini with Cranberry Apple Compote is a sweet and savory bite that’s perfect for Thanksgiving and the holiday season! It’s easy to make and can be served as an appetizer or dessert.
Does anyone else always wind up with a bag of cranberries from the prior year’s Thanksgiving or Christmas in their freezer? I always do! For some reason I think I’m going to need way more cranberries than I actually do.
A year may seem like a long time to have something in the freezer, but it never seems to affect cranberries. Fortunately, this year was no different than last and I actually had two bags in the freezer. It was a good thing since I haven’t seen any bags of fresh cranberries at the grocery store yet.
I wouldn’t be sharing the recipe for Goat Cheese Crostini with Cranberry Apple Compote if I hadn’t stashed those bags in the freezer and that would be a shame because they are one of the best crostini I’ve ever made!
You may have seen the word compote in the title and thought, “oh great, this sounds like a lot of work”, but that’s where you’re wrong. A compote is actually very simple to make and you can make it a day or two ahead of time.
To make the cranberry apple compote all you need to do is melt a little butter in a non-stick skillet and add in the diced apples. Stir them around a bit until they start to soften, then add in the flavor. Cinnamon, orange zest and maple syrup add warmth and a hint of citrus to round everything out.
Again, stir everything together and cook it for another couple minutes. Then add in the cranberries and let it cook just until the cranberries start to pop. The whole process shouldn’t take more than 10 minutes and the result is topping for the crostini that tastes similar to cranberry apple pie filling, but not as sweet.
Goat Cheese Crostini with Cranberry Apple Compote are great for either an appetizer or light dessert. The goat cheese adds just the right amount of savory tangy flavor to make it an acceptable pre-dinner bite. Or if you’re a person who doesn’t care for dessert, you may find these appealing. Enjoy!
- 1/2 of a baguette or 1 demi baguette, cut into 16 slices
- 4 ounces goat cheese, softened
- 1 tablespoon butter
- 2 Honeycrisp or similar apples, cored and diced
- 1 tablespoon maple syrup
- 1/2 teaspoon orange zest
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 3/4 cup fresh or frozen cranberries
- Broil or toast the baguette slices until golden brown and crisp. Set aside.
- In a medium sized non-stick skillet melt the butter over medium heat. When the butter is melted add in the diced apples and stir. Cook the apples for 2-3 minutes then add in the maple syrup, orange zest and cinnamon. Stir occasionally and cook for another 2-3 minutes.
- Add in the cranberries and cook until the cranberries soften and start to pop, about 3-5 minutes. If needed, deglaze the skillet with a tablespoon of water. Set aside to cool for several minutes.
- Spread about a teaspoon of softened goat cheese on top of each slice of toasted baguette. Top with some of the cranberry apple compote and sprinkle with extra cinnamon if desired. Serve immediately.
A firm apple that holds up well during cooking is best for this recipe. I recommend Honeycrisp or Pink Lady.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 104 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 5mg Sodium: 169mg Carbohydrates: 17g Fiber: 2g Sugar: 6g Protein: 4g