Directions

Mint n' Maple Cranberry Goat Cheese Crostinis

1. Preheat oven to 400°F. Take goat cheese out of fridge and allow to temper.
2. Slice baguette diagonally, to make 10 long, spear-shaped slices. Place on a baking sheet and brush with olive oil, or toss in a bowl with olive oil. Bake for 10-15 minutes, until bread is lightly toasted.
3. While the bread is toasting, place the Woolwich Dairy Cranberry Cinnamon Soft Fresh Goat Cheese in a bowl. Mix the goat cheese log with a fork or masher into a rich and creamy, cranberry-packed spread. Set aside. Finely dice fresh mint leaves and set aside.
4. Top toasted crostini slices with 2 tbsp of goat cheese each. Spread the goat cheese evenly atop each crostini. Sprinkle with diced mint and lightly drizzle with maple syrup.

Gluten-Free Sweet Potato Rounds with Goat Cheese

1. Preheat oven to 450°F.
2. Slice sweet potatoes into 10 ½” thick slices. Place on baking sheet, sprayed with non-stick cooking spray, and drizzle with olive oil, tossing well to ensure oil evenly coats potatoes.
3. Bake for 15 minutes, flip, and bake for an additional 10 minutes.
4. While sweet potato rounds are baking, slice Woolwich Dairy Cranberry Cinnamon Soft Fresh Goat Cheese into ½” rounds. Set aside. Chop pistachios, set aside.
5. Top each baked sweet potato round with a cranberry goat cheese round, a sprinkle of pistachios and thyme, and a small pinch of sea salt.