Goat Cheese, Cranberry, and Walnut Canapes

By pattie_d

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

Ingredients

• 24 walnut halves (about 3/4 cup)
• 4 teaspoons olive oil
• 1/8 teaspoon ground cinnamon
• Coarse salt and ground pepper
• 24 thin slices whole-wheat baguette, from 1/2 baguette
• 8 ounces fresh goat cheese
• 1/2 cup dried cranberries
• 1 teaspoon chopped fresh thyme, plus leaves for garnish

Details

Servings 8
Adapted from wholeliving.com

Preparation

Step 1

Directions

Preheat oven to 375 degrees. 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.

From Body+Soul