YIELD: 24 pieces
1 clove garlic
1 cup sweetened, dried cranberries
1 cup fresh basil, packed
1/4 cup walnuts, toasted
1/4 tsp. red pepper flakes
1/2 cup Parmesan cheese, grated
1/4 cup Italian parsley, minced
1/4 cup olive oil
1/2 cup goat cheese (spreadable) or cream cheese
24 each toasted baguette rounds or crackers
as needed capers, for garnish, if desired
- Pulse garlic in food processor until finely diced. Add cranberries, basil, walnuts and red pepper flakes. Pulse until blended but chunky.
- Place mixture in medium bowl. Stir in Parmesan cheese, parsley and oil until blended.
- PER SERVING: Spread 1 tsp. goat cheese or cream cheese over bread round or cracker and top with 1 Tbsp. of mixture. Garnish with capers, if desired.
Recipe from The Cranberry Institute.