Goat Cheese, Cranberry, and Walnut Canapes

  • Servings: 8
  • Yield: Makes 24 pieces
Goat Cheese, Cranberry, and Walnut Canapes

Source: Body+Soul, November 2008


  • 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


  1. 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.

  2. 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.

  3. 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.

Cook's Notes

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


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