Goat Cheese, Cranberry & Walnut Canapes

To make ahead, refrigerate goat cheese mixture, covered, up to 1 day. Store roasted walnuts at room temperature, up to 1 day.

Goat Cheese, Cranberry & Walnut Canapes

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  • Prep Time


  • Total Time


  • Servings



  • 24

    walnut halves (about ¾ cup)

  • 4

    teaspoons olive oil

  • teaspoon ground cinnamon

  • Coarse salt and ground pepper

  • 24

    thin slices whole-wheat baguette, from ½ baguette

  • 8

    ounces fresh goat cheese

  • ½

    cup dried cranberries

  • 1

    teaspoon fresh thyme, choped, plus whole leaves for garnish


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.


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