Goat Cheese Crostini with Orange Black Pepper Marmalade

(Bon Appetit, December 2007)

8 ounces fresh goat cheese
4 oranges, divided (preferably blood oranges)
¼ C honey
¼ tsp coarsely ground black pepper (I used quite a bit more…)
18 ½ inch thick slices bread or raisin baguette, toasted

Combine goat cheese with 1 tsp finely grated orange peel.
Remove peel from rest of oranges and cut into small pieces. Try to cut away all the white pith (it’s very bitter). Working over a bowl and using a small knife, cut oranges into segments and squeeze out as much juice as you can. Coarsely chop the segments and add to the peel in a small sauce pan. Add honey & pepper, bring to a boil and reduce heat and simmer uncovered until thickened. Add more pepper and some freshly squeezed lemon juice.

Top toasted baguette slices with goat cheese mixture and dollop a spoonful of jelly. Doug also added pomegranate seeds, which was a nice touch.

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One response to “Goat Cheese Crostini with Orange Black Pepper Marmalade

  1. This is amazing. -Paul

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