Italian cuisine and Wisconsin cheese in the same dish? Yes, you read that correctly. This delicious dish marries the decadence of Italian cooking and the down-home flavor of Wisconsin cheese. Brought to you by the Wisconsin Milk Marketing Board, this delicious recipe will be the perfect side to your Thanksgiving turkey with its added compliment of the plum-cranberry compote. This dish will definitely have you family jumping for seconds!
Wisconsin Petit Frère Crostini with Plum-Cranberry Compote
Makes 16 crostinis
Make the crostini and compote a day or two in advance, if you like, then assemble crostini just before serving. If you find yourself in a pinch, use store bought crostini.
- 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 and thawed cranberries
- 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
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.
*Wisconsin Brie or another soft-ripened cheese may be substituted.