Frosted Cranberries with Boursin Cheese Crostini

• Vegan
• Gluten free

• Produce

  • 2 Clementines, Zest of
  • 2 1/2 cups Cranberries, fresh
  • 1 Of boursin cheese garlic & fine herbs, round
  • 1 Peel of 1 clementine or orange
  • 1 cup Spinach, fresh leaves

• Baking & Spices

  • 1 cup Granulated sugar

• Liquids

  • 1/2 cup Water

Found on twopurplefigs.com

Description

Ingredients

• Sugar Frosted Cranberries:
• ½ cup of granulated sugar
• ½ cup of water
• peel of 1 clementine or orange (optional)
• 2½ cups of fresh cranberries, washed
• ½ cup of granulated sugar
• zest of 2 clementines (optional)
• Crostini:
• 1 baguette sliced and toasted with 2 teaspoons of olive at 375 degrees for 8 mins.
• 1 round of Boursin Cheese Garlic & Fine Herbs
• 1 cup of fresh spinach leaves

Directions

• Make the frosted cranberries: Boil the sugar and water with the clementine peel for 3 minutes and set aside to cool down for a 3 minutes. Remove the clementine peel with a spoon.
• Add the washed cranberries to the syrup mixture and toss it well to coat.
• remove the cranberries from the syrup and place on a cooling rack with parchment paper under it Spread the cranberries in a single even layer and let them dry for about 1 hour.
• In a large bowl, toss the sugar and zest of clementine. Take a few cranberries at a time ( 10 or so) and add them to the sugar mixture. Use a spoon to toss the cranberries and coat them in the sugar then remove them back to the same cooling rack. Repeat with the remaining cranberries.
• For the crostini: Take the round of Boursin cheese and cut it up into half an inch pieces, then roll each piece slightly to form the shape of a ball about the same size as the cranberries.
• Place the toasted baguette slice on the serving platter, top it with fresh spinach and alternate the cranberries with the Boursin cheese balls. Repeat with the rest. Serve with extra frosted cranberries and enjoy!