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Goat Cheese Crostini with Blood Orange and Black Pepper Marmalade

Goat Cheese Crostini with Blood Orange and Black Pepper Marmalade

I managed to score a bag of blood oranges at Trader Joe’s a few weeks back, something I absolutely love but haven’t been able to find since we left the produce-laden hills of California. Hooray for Trader Joe’s! After my find, I immediately scoured the internet for the perfect way to use these ruby red gems. And you know my affinity for goat cheese, so when I stumbled upon this recipe, well, how could I not make it?

The marmalade is surprisingly tart. I wouldn’t eat a spoonful of it on it’s own. But paired with the creamy goat cheese and toasty bread, well, it’s perfect. Can’t say much more about it than that.

Goat Cheese Crostini with Blood Orange and Black Pepper Marmalade

Makes 6 servings. Recipe from Epicurious.

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8 ounces soft fresh goat cheese, room temperature
4 blood oranges, divided
1/4 cup honey
1/4 teaspoon coarsely ground black pepper
Fresh lemon juice (optional)
18 1/2-inch-thick slices French or raisin baguette, toasted


Place goat cheese in small bowl. Finely grate 1 teaspoon peel from 1 blood orange; stir peel into cheese.

Using vegetable peeler, remove peel (orange part only) in strips from remaining 3 oranges. Cut peel into 1/8- to 1/4-inch pieces and place in medium saucepan.

Using small sharp knife, cut white pith from all 4 oranges. Working over another small bowl to catch juices, cut between orange membranes to release segments. Squeeze any remaining juice from membranes into bowl. Discard membranes. Coarsely chop orange segments and add to saucepan along with any juices. Add juices from bowl to saucepan. Stir in honey and 1/4 teaspoon coarsely ground black pepper.

Bring to boil over medium-high heat and cook uncovered until thick and reduced to 1/2 cup, stirring frequently, about 10 minutes. Cool. Season with more ground black pepper to taste and with fresh lemon juice, if desired.

DO AHEAD: Cheese and marmalade can be made 1 day ahead; cover separately and chill. Bring to room temperature before assembling crostini. Top toasted baguette slices with goat cheese, then marmalade. Place crostini on platter and serve.

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  1. I just saw this post of yours… LOVE the marmalade!! Crostini are my favorite!!

  2. I just made this recipe from Epicurious last weekend and the marmalade came out incredibly bitter. Happy to hear yours was on the tart side, makes me want to give it another try!

  3. Oh yet another fabulous blood orange recipe where I have everything except….you guessed it…blood oranges :) These look fabulously easy and delicious!!!

  4. I must try this one – great for a spring brunch.

  5. The color of blood oranges just can’t be beat. This is a terrific way to highlight them!

  6. A great photo & recipe that scream Spring is here!

  7. I love the simplicity, and the color.

  8. Wow! This little amuse-bouche looks fabulous. I love the pairing of the marmalade with the goat cheese. How perfect!!

  9. Thanks for this recipe. This seems like a great combination–I’m going to have to give it a try.

  10. I have a blood orange-white pepper scented shower gel which smells awesome and has left me obsessed with the combination. This looks great!

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