Cranberry goat cheese bruschetta with garlic herb chermoula
Sweet, herbaceous and zesty: this cranberry goat cheese bruschetta with garlic and herb chermoula makes a beautiful festive appetizer that packs a surprising punch. Serve this for the holidays or just as a special treat for company, and wait for the compliments to start rolling in.
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 as you go along. Set aside (chermoula can keep in a sealed jar in the fridge for a week, or even longer).
To make 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.
To assemble cranberry goat cheese bruschetta:
When you're ready to serve your cranberry goat cheese bruschetta, slice baguette or ciabatta thinly. Spread with 2 tablespoons of goat cheese (or more, to taste), top with a tablespoon of cranberry sauce and two teaspoons of garlic and herb chermoula. You can use more or less of each component - taste and decide how you like it.
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.