Goat Cheese Crostini with Blood Orange and Black Pepper Marmalade2013-06-20
- Servings : 6
A blend of colour, texture and flavours.
- 8 oz soft fresh goat cheese, room temperature
- 4 blood oranges, divided
- 1/4 cup honey
- 1/4 tsp coarsely ground black pepper
- Fresh lemon juice (optional)
- 18 1/2" thick slices French or Raisin Baguette, toasted
Place goat cheese in a small bowl. Finely grate 1 teaspoon peel from 1 blood orange; stir into cheese. Using a vegetable peeler, remove peel (orange part only)in strips from remaining 3 oranges. Cut peel into 1/8-1/4 inch pieces and place in a medium saucepan. Using a small sharp knife, cut white pith from all 4 oranges. Working over a small bowl to catch juices, cut between orange membranes to release segments. Squeeze any remaining juice from membranes. Coarsely chop orange segments and add to saucepan along with any juices. Add juices from bowl to saucepan. Stir in honey and 1/4 tsp. coarsely ground black pepper. Bring to a boil over medium- high heat and cook uncovered until thick and reduced to 1/2 cup, stirring frequently, about 10 minutes. Cool. Season with more ground black pepper to taste and add lemon juice, if desired. Top toasted baguette slices with the cheese, then marmalade. Place crostini on a platter and serve.
Do Ahead: Cheese and marmalade can be made a day early; cover separately and chill. Bring to room temperature before assembling crostini.