Petit Frère Crostini with Plum-Cranberry Compote
Petit Frère, a rich soft ripened cheese with its earthy, fruity flavor marries beautifully with toasted baguette and plum-cranberry compote.
1 baguette, cut into 16 1/2-inch thick slices
1 tablespoon olive oil
Salt and ground black pepper, to taste
2 ripe but firm plums, pitted and chopped
1 cup fresh or frozen cranberries, thawed
3 tablespoons granulated sugar
Zest and juice of 1 small lemon
1 teaspoon fresh thyme, chopped, plus more for garnish
2 tablespoons water
1 (8-ounce) wheel Wisconsin Crave Brothers Petit Frère*, cut into 16 wedges
- Preheat oven 400°F (205°C).
- Arrange baguette slices on a large baking sheet in a single layer and brush both sides with oil. Season with salt and pepper and bake, flipping halfway through, until crisp and golden, 7 to 8 minutes; set aside.
- Meanwhile, in a medium saucepan, combine plums, cranberries, sugar, lemon zest and juice, thyme and water, cover and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until plums are just tender and cranberries have all popped. Uncover and cook until thickened, 3 to 4 minutes more. Set aside to let cool then season with salt and pepper.
- Place a wedge of Petit Frère on each crostini then top with a dollop of plum-cranberry compote, garnish with a few leaves of thyme and serve.
- Store any remaining compote covered in the refrigerator for up to one week.
Makes 12 servings.
*Wisconsin Brie or another soft-ripened cheese may be substituted.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.