RECIPE #4936 - CRANBERRY BRUSCHETTA, Wednesday, December 19, 201 - | Nashville News, Weather & Sports

RECIPE #4936 - CRANBERRY BRUSCHETTA, Wednesday, December 19, 2012

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What you'll need:

  • 2 cups cranberries, fresh, rinsed and halved 
  • 1 cup pecans, (any type) 
  • 1 shattered dried Thai Chile pepper
  • 1/2 cup sugar
  •  3 tablespoons butter
  • 1 tablespoon olive oil
  • Sea salt to taste
  • 4 oz mascarpone cheese
  • 6 oz goat cheese
  • 3 oz caramel sauce (buy or make your own)
  • Grilled Bread Crostini ( Sliced French baguettes toasted in olive oil)


How to put it all together:

 Melt butter and oil in sauté pan and heat over medium heat. 

Add in the halves cranberries when oil is hot and let them sizzle.  No need to move them, let them build up some color.

Season with salt and cook for 15 minutes then add in the pecans and Chile pepper.  Cook for an additional 10 minutes.  Add in the sugar and let it caramelize for a few minutes.  Remove.

Whip together even amounts of goat cheese and mascarpone (about 4 oz of each will be enough for 4 tasters).

Caramel sauce (make your own or buy some) Warning: you may never buy caramel sauce again once you make it (and taste it) yourself.

Layer your ingredients in any way you like.  Chef Rains prefers to start with a toasted crostini and build from the cheese up.  Cheese, than cranberry, and finally, a fun drizzle of caramel sauce. These will go fast at a holiday dinner or party, so make yourself a secret stash before serving.

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