Cranberry goat cheese bruschetta with garlic herb chermoula
User Reviews
5
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Prep Time
20 mins
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Servings
10 people
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Calories
208 kcal
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Cuisine
North American, Moroccan, North African
Cranberry goat cheese bruschetta with garlic herb chermoula
Description
The recipe consists of three components: a garlicky herb chermoula sauce, a sweet-tart cranberry sauce, and toasted baguette slices spread with goat cheese. The chermoula is made by whisking together fresh herbs, freeze-dried garlic, spices like paprika and cumin, vegetable oil, lemon juice, and water, producing a flavorful paste rich in garlic and herbs.
The cranberry sauce is cooked from fresh or frozen cranberries simmered with sugar and water until most berries burst, creating a sweet, slightly tangy topping. The toasted baguette rounds are topped first with goat cheese, followed by cranberry sauce and a drizzle of chermoula, layering creamy, sweet, tart, and herby notes with a crisp bread base.
This bruschetta works well as an elegant appetizer or snack, combining elements of savory, sweet, and herbal flavors. Making the sauces ahead and storing in the refrigerator allows assembly just before serving to keep the bread crisp.
Ingredients
Chermoula:
- 4 tablespoon parsley freeze dried
- 4 tablespoon cilantro finely minced, fresh
- 1 tablespoon garlic freeze fried
- 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
Instructions
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 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.
Notes
- Prepare chermoula and cranberry sauce up to a week ahead and keep refrigerated in sealed containers.
- Slice the baguette thinly when ready to serve to maintain crispness.
- Adjust the amounts of goat cheese, cranberry sauce, and chermoula to suit your taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 14mg | 5% |
| Sodium | 114mg | 5% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 510IU | 10% |
| Vitamin C | 8mg | 9% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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