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.

– 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


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


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.

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.

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.

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


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

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.