Goat Cheese Crostini With Blood Orange And Black Pepper Marmalade
Serves: 5
Clair Leannon
1 January 1970
Based on User reviews:
41
Spice
56
Sweetness
34
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
HoneyDirections:
1
Place goat cheese in small bowl
2
Finely grate 1 teaspoon peel from 1 blood orange; stir peel into cheese
3
Using vegetable peeler, remove peel (orange part only) in strips from remaining 3 oranges
4
Cut peel into 1/8- to 1/4-inch pieces and place in medium saucepan
5
Using small sharp knife, cut white pith from all 4 oranges
6
Working over another small bowl to catch juices, cut between orange membranes to release segments
7
Squeeze any remaining juice from membranes into bowl
8
Discard membranes
9
Coarsely chop orange segments and add to saucepan along with any juices
10
Add juices from bowl to saucepan
11
Stir in honey and 1/4 teaspoon coarsely ground black pepper
12
Bring to boil over medium-high heat and cook uncovered until thick and reduced to 1/2 cup, stirring frequently, about 10 minutes
13
Cool
14
Season with more ground black pepper to taste and with fresh lemon juice, if desired
15
DO AHEAD: Cheese and marmalade can be made 1 day ahead; cover separately and chill
16
Bring to room temperature before assembling crostini
17
Top toasted baguette slices with goat cheese, then marmalade
18
Place crostini on platter and serve
19
Place goat cheese in small bowl
20
Finely grate 1 teaspoon peel from 1 blood orange; stir peel into cheese
21
Using vegetable peeler, remove peel (orange part only) in strips from remaining 3 oranges
22
Cut peel into 1/8- to 1/4-inch pieces and place in medium saucepan
23
Using small sharp knife, cut white pith from all 4 oranges
24
Working over another small bowl to catch juices, cut between orange membranes to release segments
25
Squeeze any remaining juice from membranes into bowl
26
Discard membranes
27
Coarsely chop orange segments and add to saucepan along with any juices
28
Add juices from bowl to saucepan
29
Stir in honey and 1/4 teaspoon coarsely ground black pepper
30
Bring to boil over medium-high heat and cook uncovered until thick and reduced to 1/2 cup, stirring frequently, about 10 minutes
31
Cool
32
Season with more ground black pepper to taste and with fresh lemon juice, if desired
33
DO AHEAD: Cheese and marmalade can be made 1 day ahead; cover separately and chill
34
Bring to room temperature before assembling crostini
35
Top toasted baguette slices with goat cheese, then marmalade
36
Place crostini on platter and serve