Best Goat Cheese Cranberry Walnut Canapes Recipes

Goat Cheese, Cranberry, and Walnut Canapes image

Provided by Martha Stewart

Time 20m

Yield Makes 24 pieces

Number Of Ingredients 8

24 walnut halves (about 3/4 cup)
4 teaspoons olive oil
1/8 teaspoon ground cinnamon
Coarse salt and ground pepper
24 thin slices whole-wheat baguette, from 1/2 baguette
8 ounces fresh goat cheese
1/2 cup dried cranberries
1 teaspoon chopped fresh thyme, plus leaves for garnish

Steps:

Preheat oven to 375 degrees. On a large rimmed baking sheet, toss nuts with 1 teaspoon oil and cinnamon; season with salt and pepper. Bake until golden, 4 to 6 minutes; set aside to cool.
Spread baguette slices on same baking sheet and brush with remaining 3 teaspoons oil; season with salt and pepper. Bake until lightly toasted, 10 to 15 minutes, rotating pan halfway through; set aside to cool.
Meanwhile, in a medium bowl, stir together cheese and 2 tablespoons water until smooth; stir in cranberries and thyme. Season with salt and pepper. Divide goat cheese among bread slices and top each with a walnut and thyme leaves.

Goat Cheese, Cranberry & Walnut Canapes Recipe - (4.4/5) image

Provided by LRay

Number Of Ingredients 8

24 walnut halves (about 3/4 cup)
4 teaspoons olive oil
1/8 teaspoon ground cinnamon
Coarse salt and ground pepper
24 thin slices whole-wheat baguette, from 1/2 baguette
8 ounces fresh goat cheese
1/2 cup dried cranberries
1 teaspoon fresh thyme, choped, plus whole leaves for garnish

Steps:

Preheat oven to 375°F. On a large rimmed baking sheet, toss nuts with 1 teaspoon oil and cinnamon; season with salt and pepper. Bake until golden, 4 to 6 minutes; set aside to cool. Spread baguette slices on same baking sheet and brush with remaining 3 teaspoons oil; season with salt and pepper. Bake until lightly toasted, 10 to 15 minutes, rotating pan halfway through; set aside to cool. Meanwhile, in a medium bowl, stir together cheese and 2 tablespoons water until smooth; stir in cranberries and thyme. Season with salt and pepper. Divide goat cheese among bread slices and top each with a walnut and thyme leaves. Cook's Notes: To make ahead, refrigerate goat cheese mixture, covered, up to 1 day. Store roasted walnuts at room temperature, up to 1 day.