📝 About This Recipe
Experience a classic British favorite elevated into an elegant, bite-sized appetizer. This dish showcases the crumbly, milky texture of Yorkshire Wensleydale cheese, perfectly balanced by the tart sweetness of plump dried cranberries and a hint of floral honey. It is a sophisticated snack that marries creamy, sweet, and savory notes in every crunchy bite, making it the ultimate centerpiece for any cheese-centric spread.
🥗 Ingredients
The Base
- 1 loaf French Baguette (sliced into 1/2 inch rounds)
- 3 tablespoons Extra Virgin Olive Oil (for brushing)
- 1 Garlic Clove (peeled and halved)
The Cheese Topping
- 250 grams Wensleydale Cheese with Cranberries (high quality, crumbled at room temperature)
- 2 tablespoons Cream Cheese (softened, to act as a binder)
- 1/4 cup Dried Cranberries (finely chopped for extra texture)
- 1 teaspoon Fresh Thyme Leaves (stripped from the stem)
The Finishing Touches
- 2 tablespoons Wildflower Honey (for drizzling)
- 1/2 cup Walnut Halves (toasted and crushed)
- 1 teaspoon Orange Zest (freshly grated)
- 1 pinch Flaky Sea Salt (such as Maldon)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
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2
Arrange the baguette slices in a single layer on the prepared baking sheet.
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3
Lightly brush both sides of each bread slice with extra virgin olive oil using a pastry brush.
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4
Toast the bread in the oven for 8-10 minutes, turning halfway through, until the edges are golden brown and crisp.
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5
While the bread is hot, gently rub the cut side of the garlic clove over the top of each slice to infuse a subtle aroma.
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6
In a medium mixing bowl, combine the crumbled Wensleydale with cranberries and the softened cream cheese.
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7
Fold in the finely chopped dried cranberries and half of the fresh thyme leaves until well combined but still slightly chunky.
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8
Place the walnut halves in a small dry skillet over medium heat for 3-4 minutes until fragrant, then roughly chop.
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9
Spread a generous tablespoon of the cheese mixture onto each toasted crostini while the bread is still slightly warm.
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10
Place the assembled crostini back in the oven for just 2 minutes to slightly soften the cheese (do not let it melt completely).
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11
Remove from the oven and immediately sprinkle the toasted walnuts and fresh orange zest over the cheese.
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12
Drizzle the wildflower honey in a thin stream over the top of the crostini.
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13
Garnish with the remaining fresh thyme and a tiny pinch of flaky sea salt to enhance the flavors.
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14
Transfer to a serving platter and serve immediately while the bread is crisp and the cheese is supple.
💡 Chef's Tips
Always use room temperature Wensleydale; if it's too cold, it will crumble into dust rather than spreading beautifully. If you can't find Wensleydale with cranberries, use plain Wensleydale and double the amount of dried cranberries in the mix. Watch the walnuts closely when toasting; they go from perfectly nutty to burnt in a matter of seconds. For a spicy kick, substitute the wildflower honey with 'hot honey' infused with chili. Ensure the baguette is sliced evenly to ensure all pieces toast at the same rate.
🍽️ Serving Suggestions
Pair with a crisp glass of chilled Prosecco or a light English Sparkling Wine. Serve alongside a bowl of salty Marcona almonds to contrast the sweetness. Accompany with thin slices of crisp Granny Smith apples for a refreshing crunch. Goes beautifully with a light Pale Ale or a fruity hard cider. Arrange on a wooden board with fresh sprigs of rosemary for a rustic presentation.