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  • Quick
  • Easy
  • Serves 8
  • 30 mins cook

Goat's cheese creme crostini with Cranberry jelly

The cranberry jelly and pomegranate seeds add a touch of fun, and they look stunning too.


  • 115 g soft goat's cheese
  • 2 tbsp cream cheese, softened
  • 1.5 tbsp orange juice
  • 400 ml cranberry and pomegranate juice
  • 1 tbsp gelatine
  • 1/2 french stick
  • spray oil
  • 50 g parma ham
  • 1/4 cup pomegranate seeds


  1. Blend together the goat's cheese, cream cheese and orange juice in a food processor, or whisk by hand until light and creamy. Cover and set aside.
  2. Warm ½ cup of the juice and stir in the gelatine until smooth and dissolved, add remaining juice and pour mixture into a shallow glass dish. Chill for 3-4 hours.
  3. Preheat the oven to 180°C. Cut the French bread into thin round slices and lay on a lined baking tray. Spray with oil and bake for 5-8 minutes until toasted. Cool and allow to harden.
  4. Spread the toasted crostini rounds with the goats’ cheese and top with Parma ham. Finish with a little square or spoonful of the pink jelly. Sprinkle with pomegranate seeds.


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