- 6 oz fresh cranberries
- 3 oz tangerines
- 6 tbsp(s) sugar
- 1/4 cup(s) crystallized ginger, coarsely chopped
- 1/4 cup(s) orange marmalade
- 1 large baguette
- Olive oil
- 2 clove(s) garlic
- 6 oz creamy cheese (honey goat cheese, blue cheese or brie)
- Orange zest
In a food processor, coarsely chop cranberries. Transfer to a bowl. Peel, halve, and seed tangerines, then cut into 1/4 inch pieces. Transfer tangerines to the food processor and process until coarsely chopped. Add to cranberries. Mix in remaining ingredients. Cover and refrigerate overnight. Can be made 2-3 days ahead. Yields approximately 1 1/2 cups.
Slice baguette in 1/4 inch slices. Brush each piece lightly with olive oil. Place on a cookie sheet and heat in 400 degree oven, approximately 5-7 minutes or until golden and crispy. Removed from oven. Cut garlic cloves in half. Rub cut edge of garlic a couple times over each piece of toasted bread. Top each baguette toast with cranberry relish and cheese. Garnish with orange zest.