Recipe of the Week

Recipe of the Week
Apple-Cranberry Bruschetta


1 cup fresh, frozen, or dried cranberries

1½ cups Granny Smith apples, chopped

¼ cup brown sugar

2 Tbsp red wine vinegar

2 Tbsp water

½ red onion, thinly sliced

3 garlic cloves, minced

1 Tbsp dried basil

1 tsp dried oregano

1 5-oz. log goat cheese, softened

1 8-oz. French baguette


Preheat oven 350°F. Combine cranberries, apples, sugar, vinegar, and water in medium saucepan.  Bring to a boil. Add onion and garlic and return to boil.  Reduce heat and simmer for 10 minutes or until cranberries pop (or soften if using dried cranberries). Remove from heat and transfer to a clean container.  Add basil and oregano.  Cool to room temperature. Cut baguette on the bias into 15 slices about ¾-inch thick and brush both sides with oil. Place on a baking sheet and bake for 5 to 10 minutes until toasted.  Spread baguette slices with a thin layer of cheese and top with cranberry mixture. Serves 5.

 Wine Recommendation – Tassel Ridge Oskyfizzante® Cranberry

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