Winter Wonderland Bruschetta

Allergens

Dairy (goat cheese), Nuts (chestnuts)

Ingredients

• 1 small baguette, sliced into 1/2
• inch thick pieces
• 2 cups fresh cranberries
• 1 cup raw chestnuts, shelled and scored
• 4 oz goat cheese, softened
• 2 tbsp maple syrup
• 2 tbsp olive oil
• 8 large sage leaves
• Salt and pepper, to taste
• Optional: Fresh thyme sprigs for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Arrange the baguette slices on a baking sheet in a single layer. Drizzle with olive oil and season with salt and pepper. Bake for 8 10 minutes, or until golden brown and crispy. Remove from the oven and let cool.
3. In a medium saucepan, combine the cranberries and 2 tablespoons of water. Cook over medium heat, stirring occasionally, until the cranberries burst and form a slightly thickened sauce. This should take about 7 10 minutes. Set aside to cool.
4. Prepare an ice bath in a large bowl. Bring a small pot of water to a boil. Add the scored chestnuts to the boiling water and cook for 5 minutes. Using a slotted spoon, transfer the chestnuts to the ice bath. Once cool enough to handle, gently peel the shells off and remove any hard outer layer around each chestnut.
5. Heat a small non stick pan over medium heat. Add the chestnuts and cook until slightly golden, stirring occasionally. Transfer the cooked chestnuts to a cutting board and chop them coarsely.
6. In a small bowl, combine the chopped chestnuts with the cooled cranberry sauce, maple syrup, and softened goat cheese. Mix well to incorporate all ingredients.
7. To assemble, spread a generous spoonful of the chestnut cranberry mixture on each baguette slice. Place the slices on a serving platter and garnish with fried sage leaves. If desired, top with a sprig of fresh thyme for an extra festive touch.

Chef’s Insight

The combination of sweet and savory flavors, along with the contrast of warm and cold textures, creates a truly memorable experience.