Yesterday, I shared with you a delicious recipe for carrot and coriander soup as a perfect starter to your thanksgiving feast. But if you are having a lot of guests over, or simply can’t be arsed to do any proper cooking for more than one course, then this simple canapé, will keep your guests happy while you wrestle with a turkey and electric knife, and panic that your carrots are still hard.
Sharp cranberry and sweet, nutty Swiss cheese are a yummy combination and work really well on a bite sized crostini, which can be made in advance and simply grilled when your guests arrive.
Ingredients (serves 12)
2 large baguettes
750g Emmental (or other Swiss cheese)
1 large jar of cranberry sauce
Olive oil to brush bread
Directions
Cut baguettes into slices about 1 inch thick.
Brush bread with oil and toast under the grill on both sides.
Spoon a teaspoon full of cranberry sauce onto each slice of bread. Chop cheese into big chunks and place 1-2 chunks on top of the cranberry.
Grill until cheese melts. Serve to hungry guests!