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Petit Frere Crostini with Plum-Cranberry Compote recipe

Petit Frere Crostini with Plum-Cranberry Compote.

Petit Frere, a rich soft ripenedcheese with its earthy, fruity flavor marries beautifully withtoasted baguette and plum-cranberry compote.

Recipe: Petit FrereCrostini with Plum-Cranberry Compote

1 baguette, cut into 16 1/2-inch thickslices
1 tablespoon olive oil
Salt and pepper to taste
2 ripe but firm plums, pitted and chopped
1 cup fresh or frozen cranberries, thawed
3 tablespoons granulated sugar
Zest and juice of 1 small lemon
1 teaspoon fresh thyme, chopped, plus more for garnish
2 tablespoons water
1 (8-ounce) wheel Wisconsin Crave Brothers Petit Frere*,cut into 16 wedges

  • Preheat oven 400°F (205°C).
  • Arrange baguette slices on a large bakingsheet in a single layer and brush both sides with oil. Seasonwith salt and pepper and bake, flipping halfway through, untilcrisp and golden, 7 to 8 minutes; set aside.
  • Meanwhile, in a medium saucepan, combineplums, cranberries, sugar, lemon zest and juice, thyme and water,cover and bring to a boil over medium-high heat. Reduce heatto medium-low and simmer until plums are just tender and cranberrieshave all popped. Uncover and cook until thickened, 3 to 4 minutesmore. Set aside to let cool then season with salt and pepper.
  • Place a wedge of Petit Frere oneach crostini then top with a dollop of plum-cranberry compote,garnish with a few leaves of thyme and serve.
  • Store any remaining compote covered inthe refrigerator for up to one week.

    Makes 12 servings.

    *Wisconsin Brie or another soft-ripenedcheese may be substituted.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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