Pickled Cranberries & Goat Cheese Crostini Recipe

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

Pickled Cranberries:

1. Add vinegar and water to a small saucepan and heat over medium-high heat.

2. Stir in salt and stevia sweetener until dissolved and bring liquid to a boil. Once boiling, turn off heat and remove pan from heat.

3. Add spices and fresh cranberries to a quart-size jar. Pour vinegar mixture over cranberries.

4. Close lid and shake.

5. Cool and refrigerate overnight. Invert the jar periodically to evenly cover cranberries with liquid.

NOTE: Pickled cranberries can be stored in fridge 3 to 5 days.

Crostini:

1. Slice baguette into approximately 1-inch-thick rounds.

2. Toast slices in oven preheated to 400 degrees Fahrenheit for 5 to 8 minutes, if desired.

3. Spread goat cheese on one side pf each slice and top with strained spoonful of pickled cranberries.

4. Top with fresh thyme and serve.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!