8 slices rustic sourdough bread such as batârd (about 6 in. wide and 1/2 in. thick, 8 oz. total), each cut into thirds to make 24 pieces total
Juice and zest of 1 orange, divided
1 tablespoon lemon juice
1/2 cup sugar
1/2 teaspoon red chile flakes
2 cups fresh or frozen cranberries, thawed
4 ounces fresh goat cheese, at room temperature
How to Make It
Preheat oven to 400°. Place bread slices on a rimmed baking sheet and toast in oven until golden brown, 8 to 10 minutes. Let cool.
In a medium saucepan, combine orange juice (but not zest), the lemon juice, sugar, and chile flakes. Bring to a boil over medium-high heat and cook, stirring, until sugar dissolves, about 2 minutes. Stir in cranberries and reduce heat to a simmer. Cook, stirring occasionally, until cranberries are softened, about 15 minutes. Let cool.
Spread toasts with goat cheese, then top each with a spoonful of cranberry relish. Sprinkle with orange zest and serve immediately.
Nutrition Information is Per 3-Toast Serving
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