Cranberry Blue Bruschetta
- Cranberry Blue Bruschetta
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- Submitted By: Felice Bogus
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Sweet, tangy, and crunchy, these beautifully festive bruschetta add an attractive touch to your holiday table.
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- Servings: makes 30
- Prep Time: 15m
- Cook Time: 40-45m
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- Ingredients
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Candied Walnuts:
1 c. walnut halves, very coarsely chopped
2 Tbs. water
2 Tbs. sugar
Cranberry Conserve:
6 oz. (approx. 2/3 c.) fresh cranberries
3/8 c. sugar
1/3 c. ruby Port
2 Tbs. golden raisins
Blue Cheese Spread:
1/2 c. softened mascarpone
1 Tbs. heavy cream
1 c. crumbled blue cheese
30 baguette slices
- Directions
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Preheat oven to 325°. Scatter walnuts on baking sheet. Add water and sugar and toss until sugar dissolves and syrup coats nuts. Bake until water evaporates and nuts are crisp, stirring once, about 15 minutes. Cool on sheet. Break up large chunks, if necessary. Reserve at room temperature until needed.
Combine cranberries, sugar and Port in heavy large saucepan. Bring mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; and simmer until cranberries burst and mixture thickens slightly, about 15 minutes. Mix in golden raisins. Cool completely.
Place mascarpone, cream, and blue cheese in a food processor bowl and process until completely smooth.
Raise oven temperature to 350°. Place baguette slices on a baking sheet or directly on oven rack. Bake about 12 minutes or until lightly golden.
Top baguette slices with blue cheese spread. Place under broiler 1-2 minutes until cheese just begins to melt. Top with cranberry conserve and candied walnuts.
Serve warm or at room temperature.
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