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Cranberry Pesto Goat Cheese Crostini
Food Management Staff
August 1, 2006
1 Min Read
FM Staff
YIELD: 24 pieces
1 clove garlic
1 cup sweetened, dried cranberries
1 cup fresh basil, packed
1/4 cup walnuts, toasted
1/4 tsp. red pepper flakes
1/2 cup Parmesan cheese, grated
1/4 cup Italian parsley, minced
1/4 cup olive oil
1/2 cup goat cheese (spreadable) or cream cheese
24 each toasted baguette rounds or crackers
as needed capers, for garnish, if desired
Pulse garlic in food processor until finely diced. Add cranberries, basil, walnuts and red pepper flakes. Pulse until blended but chunky.
Place mixture in medium bowl. Stir in Parmesan cheese, parsley and oil until blended.
PER SERVING: Spread 1 tsp. goat cheese or cream cheese over bread round or cracker and top with 1 Tbsp. of mixture. Garnish with capers, if desired.
Recipe from The Cranberry Institute.
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