Goat Cheese Crostini with Blood Orange Marmalade

This recipe can be as simple as using commercial orange marmalade, but if you have access to blood oranges, you might want to make the marmalade yourself for a delicious, dramatic and tangy topping.

Adapted from Bon Appétit and Baking Obsession blog.

Makes about 6 servings
Crostini made from 1 French baguette
8 oz soft unripened goat cheese, at room temperature
6 small organic blood oranges (1½ pounds)
¼ cup honey
Juice of ½ small lemon
¼ tsp coarsely ground black pepper
Using a vegetable peeler, remove the orange peel (orange part only) in strips from 3 oranges. Cut the peel into 1/8- to 1/4-inch pieces and place in a medium saucepan. Using a sharp paring knife, peel the remaining 3 oranges, removing bitter white pith completely. Cut the white pith from the first 3 oranges as well. Working over a small bowl to catch juices, cut between the orange membranes to release the segments. Squeeze any remaining juice from the membranes into the saucepan. Discard the membranes. Coarsely chop the orange segments and add to the saucepan along with any juices. Add the juices from the bowl to the saucepan as well. Stir in the honey, lemon juice, and 1/4 teaspoon coarsely ground black pepper. Bring to a boil over medium-high heat and simmer, stirring often until it’s reduced about in half and thickened, about 20-25 minutes. The temperature should be around 220F. Cool and store in the refrigerator in an air-tight container. Consume within a week.
To serve, spread each crostini with the goat cheese and top with the marmalade. It’s terrific.


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