NZ Woman's Weekly

Goat’s cheese creme crostini with Cranberry jelly

Goat’s cheese creme crostini with Cranberry jelly
  • Servings

  • Courses

    Quick lunch

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.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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