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Truffle Goat Cheese and Pignoli Crostini
  • Prep
    15 min prep
  • Cook
    23 min cook
  • Servings
    4 - 6

Truffle Goat Cheese and Pignoli Crostini

Photo & Recipe by: Living the Gourmet


For Crostini
  • 1 loaf of French Bread sliced to ¼ inch thickness
  • ½ cup Olive oil
  • Clove of garlic – crushed
  • For Cheese Mixture
  • 4 oz. of Montchevre® Truffle Goat Cheese
  • 4 oz. of Cream cheese
For Candied Cranberries
  • (1) 12 ounce bag of fresh cranberries, rinsed and drained
  • 1½ cups of water
  • ¾ sugar, plus more for rolling
  • 1 teaspoon vanilla
  • Fresh peel of ½ orange
For Outer Topping
  • 1 cup of Pignoli nuts – lightly toasted
  • 3 ½ tsp. raw sugar
  • 1 tsp. coarse salt
  • ¼ - ½ tsp. Fresh ground black pepper
  • 4 stems of fresh Rosemary leaves – stems removed and chopped fine
  • Candied Fresh Cranberries (recipe above)


For Crostini
  1. Place the crushed garlic in the olive oil and gently heat the olive oil.
  2. Preheat Oven 350 degrees F.
  3. Place the sliced bread on a baking sheet and brush with the olive oil and garlic mixture.
  4. Bake for 6 - 8 minutes or until a light golden color appears.
For Cheese Mixture
  1. In a food processor combine the Truffle Goat Cheese with the cream cheese and process to a smooth consistency.
  2. Allow the mixture to stay in the refrigerator for a few hours or place the mixture in the freezer for about 20 minutes or so, so that the mixture becomes easier to form into cheese balls.
For Candied Cranberries
  1. In a medium saucepan over medium-low heat, warm sugar, water and orange peel. Stir until the sugar has completely dissolved. Be sure the syrup isn’t too hot otherwise your cranberries will pop open. It should be warm to the touch.
  2. Pour your fresh cranberries into the syrup and cover with a plate to ensure the berries are submerged. Transfer to the refrigerator and let sit overnight.
  3. After your cranberries have soaked overnight, drain them. If you like, you can reserve the syrup for drinks or punch.
  4. Shake the cranberries in a container with sugar until they are all coated then turn out onto a parchment lined baking sheet and let the sugar coating set and harden, about two hours.
  5. Your candied cranberries are now ready to top off your favorite desserts, add a holiday flare to your tablescape, or just to snack on!
For Outer Topping
  1. Heat a large cast iron frying pan and place the Pignoli nuts in the pan. Allow the nuts to turn a beautiful light golden color. This should only take a minute or two. Allow the nuts to cool.
  2. Place the nuts in a bowl and add the chopped fresh Rosemary, raw sugar, coarse salt and twists of fresh ground black pepper and give a toss.
  3. Using a tablespoon take a tablespoon of the cheese and loosely roll the mixture in the Pignoli mix. Form into a ball and top with a candied cranberry.
  4. Place on a crostini and serve immediately or refrigerate until ready to serve.
Prep Time does NOT include Inactive Prep Time for Candied Fresh Cranberries.

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