Ingredients
1loafcrusty whole grain bread,sliced into ½-inch thick slices
2tbspolive oil
sea salt
10ozgoat cheese,brie, ricotta, or cream cheese would be fine substitutes, preferably at room temperature
½cuphoney
½cupwater
½tspground cinnamon
¼tspground cloves
¼tspground allspice
12ozfresh cranberries,(1 bag)
1orange,zest, orange part only, divided
Preparation
Preheat the oven to 400 degrees F. Lightly brush both sides of each slice of bread with olive oil and arrange them in a single layer on a baking sheet.
Lightly sprinkle the slices with salt. Toast the bread in the oven for 10 to 12 minutes, turning halfway, until the slices are lightly golden on both sides. Set the pan aside to cool.
Rinse the cranberries and toss any squishy ones. In a large, heavy-bottomed saucepan, bring water, honey, cinnamon, cloves, and allspice to a gentle boil.
Add the cranberries and cook, stirring frequently, for about 3 minutes or until the cranberries have popped and the sauce is starting to look, well, saucy.
Remove from heat and stir in about two-thirds of the orange zest.
Top each slice of toast with a generous spread of cheese, then cranberry sauce and a light sprinkle of orange zest. Serve.
