I love goats’ cheese, but it can be quite strong.
I have toned it down with the addition of cream cheese and a squeeze of orange juice.
The cranberry jelly and pomegranate seeds add a touch of fun, and they look stunning too.
- 115g soft goats’ cheese
- 2 tbsp cream cheese, softened
- 1-2 tbsp orange juice
- 400ml cranberry and pomegranate juice
- 1 tbsp gelatine
- ½ French stick
- Spray oil
- 50g Parma ham
- ¼ cup pomegranate seeds
1 Blend together the goats’ cheese, cream cheese and orange juice in a food processor, or whisk by hand until light and creamy. Cover and set aside.
2 Warm ½ cup of the juice and stir in the gelatine until smooth and dissolved, add remaining juice and pour mixture into a shallow glass dish. Chill for 3-4 hours.
3 Preheat the oven to 180°C. Cut the French bread into thin round slices and lay on a lined baking tray. Spray with oil and bake for 5-8 minutes until toasted. Cool and allow to harden.
4 Spread the toasted crostini rounds with the goats’ cheese and top with Parma ham. Finish with a little square or spoonful of the pink jelly. Sprinkle with pomegranate seeds.