How to make

Sweet, herbaceous and zesty: this cranberry goat cheese bruschetta with garlic and herb chermoula makes a beautiful festive appetizer that packs a surprising punch.

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– 4 tablespoon Freeze dried parsley – 4 tablespoon fresh cilantro finely minced – 1 tablespoon freeze fried garlic – 1 tablespoon paprika – 1 tablespoon cumin – 1 pinch salt or more, to taste – 6 tablespoons vegetable oil – 1 lemon juice of – 6 TBs water

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cranberry sauce: – ½ cup sugar – ½ cup water – 3 cups cranberries fresh or frozen Bruschetta: – Baguette – 300 g goat cheese

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To make chermoula: Combine all the ingredients of chermoula in a bowl, except the oil and lemon juice. Slowly drizzle in the oil and juice, whisking the mixture with a fork.

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Cranberry sauce: Combine water and sugar in a medium saucepan on high heat, and bring to a boil. Cook, stirring occasionally, until sugar is completely dissolved - about 3 minutes.

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Add the cranberries to the pot and return to a boil. Once boiling, lower the heat and simmer for 10 minutes, or until most of the cranberries have burst.

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When you're ready to serve your cranberry goat cheese bruschetta, slice baguette or ciabatta thinly.

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Spread with 2 tablespoons of goat cheese, top with a tablespoon of cranberry sauce and two teaspoons of garlic and herb chermoula.

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If making in advance, make chermoula and cranberry sauce and keep in sealed containers in the fridge. They can be made up to a week in advance.

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GET THE RECIPE

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How to make

Cranberry goat cheese bruschetta

Sweet, herbaceous and zesty: this cranberry goat cheese bruschetta with garlic and herb chermoula makes a beautiful festive appetizer that packs a surprising punch.

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– 4 tablespoon Freeze dried parsley – 4 tablespoon fresh cilantro finely minced – 1 tablespoon freeze fried garlic – 1 tablespoon paprika – 1 tablespoon cumin – 1 pinch salt or more, to taste – 6 tablespoons vegetable oil – 1 lemon juice of – 6 TBs water

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CHERMOULA

cranberry sauce: – ½ cup sugar – ½ cup water – 3 cups cranberries fresh or frozen Bruschetta: – Baguette – 300 g goat cheese

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SAUCE&BREAD

To make chermoula: Combine all the ingredients of chermoula in a bowl, except the oil and lemon juice. Slowly drizzle in the oil and juice, whisking the mixture with a fork.

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Cranberry sauce: Combine water and sugar in a medium saucepan on high heat, and bring to a boil. Cook, stirring occasionally, until sugar is completely dissolved - about 3 minutes.

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Add the cranberries to the pot and return to a boil. Once boiling, lower the heat and simmer for 10 minutes, or until most of the cranberries have burst.

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When you're ready to serve your cranberry goat cheese bruschetta, slice baguette or ciabatta thinly.

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ASSEMBLE!

Spread with 2 tablespoons of goat cheese, top with a tablespoon of cranberry sauce and two teaspoons of garlic and herb chermoula.

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If making in advance, make chermoula and cranberry sauce and keep in sealed containers in the fridge. They can be made up to a week in advance.

GET THE RECIPE

GET THE RECIPE

GET THE RECIPE

ENJOY!