Wisconsin Petit Frère Crostini with Plum-Cranberry Compote

Easy & Cheesy

Get the Upper Hand on Holiday Entertaining

If you want to get the upper hand on holiday entertaining, think finger foods. It doesn't take much imagination to guess what our favorite finger food is-Wisconsin Cheese, of course. Nothing could be easier and more welcome than an outstanding morsel of a special cheese, and this is the season to splurge on Wisconsin artisan offerings. From the washed rind assertiveness of our Alpine styles to the velvety luxury of Mascarpone, these cheeses make every party a real celebration. It's possible, of course, to exert a little more effort by making trays of cheesy finger foods. We recommend this jewel of a recipe-Les Frères Crostini with Plum-Cranberry Compote. The rich, earthy flavor of the artisan Les Frères is offset by the ruby-red, slightly tart compote. But many other Wisconsin artisan cheeses would be tasty in this finger food, too-a Blue, Brie or aged (foil-wrapped) Brick come to mind.

Wisconsin Petit Frère Crostini with Plum-Cranberry Compote




Makes 16 pieces



Ingredients:

1 baguette, cut into 16 1/2-inch thick slices

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 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 Frère*, cut into 16 wedges



*Wisconsin Brie or another soft-ripened cheese may be substituted.



Cooking Directions:

Preheat oven to 400°F. Arrange baguette slices on a large baking sheet in a single layer and brush both sides with oil. Season with salt and pepper and bake, flipping halfway through, until crisp and golden, 7 to 8 minutes; set aside.



Meanwhile, in a medium saucepan, combine plums, cranberries, sugar, lemon zest and juice, thyme and water, cover and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until plums are just tender and cranberries have popped, 2 to 3 minutes. Uncover and cook until thickened, 3 to 4 minutes more. Set aside to let cool then season with salt and pepper.



Place a wedge of Petit Frère on each crostini then top with a dollop of plum-cranberry compote, garnish with a few leaves of thyme and serve. Store any remaining compote covered in the refrigerator for up to one week.