Prep time: 10 mins Cook time: 15 mins Total time: 25 mins
1 small loaf of artisan whole grain bread, sliced into ½-inch thick slices
1 tablespoon olive oil
5 ounces goat cheese, preferably at room temperature (Brie, ricotta, or cream cheese would be fine substitutes)
Cranberry orange sauce
½ cup honey
½ cup water
1 teaspoon ground cinnamon
1 (12-ounce) bag fresh or frozen cranberries
Zest of 1 orange (orange part only)
Preheat oven to 400 degrees F. Lightly brush both sides of each slice of bread with olive oil and arrange them in a single layer on a baking sheet. Toast the bread in the oven for 10 to 12 minutes, turning halfway, until the slices are lightly golden on both sides. Set the pan aside to cool.
In a large, heavy-bottomed saucepan, bring ½ cup water, honey, and cinnamon to a gentle boil. Add the cranberries and cook, stirring frequently, for about 3 minutes or until the cranberries have popped and the sauce is starting to form.
To assemble the crostini, top each slice of toast with a generous spread of cheese, then the cranberry sauce and a light sprinkle of orange zest.