½ package fresh cranberries, 6 ounces
2 tablespoons sugar
½ cup dry white wine
3 large ripe tomatoes, or 1 ¼ pounds plum tomatoes
1 teaspoon salt
Freshly ground pepper
2 tablespoons chopped parsley
1 loaf Italian or sourdough bread
¾ cup fresh goat cheese (optional)
Note: If possible, make this the day before and refrigerate overnight. It mellows significantly.
Place the cranberries, sugar & wine in a nonreactive saucepan, & bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and let the berries cook for 8 minutes or until they are just soft, not mushy. Drain them well & let them cool.
Meanwhile, peel, seed and coarsely chop the tomatoes. Place them in a bowl, add the salt, and pepper them generously. Mix in the cranberries and the parsley.
Cut the bread into 16 to 20 thin slices. Toast them lightly (use grill if available), and top them with the cranberry and tomato mixture. Garnish with a small spoonful of goat cheese and additional parsley, if desired. Serves 8 to 10 people.