Print This Recipe

Print
Goat Cheese, Cranberry, and Walnut Canapes

Goat Cheese, Cranberry, and Walnut Canapes

Body+Soul, November 2008 http://www.marthastewart.com/132780/goat-cheese-cranberry-and-walnut-canapes
4.11111
Rated
82.2222100(9)9
  • Yield Makes 24 pieces
    Serves 8

Ingredients

    • 24 walnut halves (about 3/4 cup)
    • 4 teaspoons olive oil
    • 1/8 teaspoon ground cinnamon
    • Coarse salt and ground pepper
    • 24 thin slices whole-wheat baguette, from 1/2 baguette
    • 8 ounces fresh goat cheese
    • 1/2 cup dried cranberries
    • 1 teaspoon chopped fresh thyme, plus leaves for garnish

Directions

  1. Preheat oven to 375 degrees. On a large rimmed baking sheet, toss nuts with 1 teaspoon oil and cinnamon; season with salt and pepper. Bake until golden, 4 to 6 minutes; set aside to cool.
  2. Spread baguette slices on same baking sheet and brush with remaining 3 teaspoons oil; season with salt and pepper. Bake until lightly toasted, 10 to 15 minutes, rotating pan halfway through; set aside to cool.
  3. Meanwhile, in a medium bowl, stir together cheese and 2 tablespoons water until smooth; stir in cranberries and thyme. Season with salt and pepper. Divide goat cheese among bread slices and top each with a walnut and thyme leaves.

Cook's Note

To make ahead, refrigerate goat cheese mixture, covered, up to 1 day. Store roasted walnuts at room temperature, up to 1 day.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.