Ham, cranberry and goat cheese

Sweet, salty and a little bit sophisticated, this dish always makes your mouth water!

20 min
20 min
24 serving(s)


  • 500 g Lafleur Authentique shaved ham
  • 1 baguette
  • 2 tbsp. olive oil
  • 225 g goat cheese
  • 125 g dried cranberries
  • 6 large French shallots, minced
  • 1 tsp. olive oil
  • 2 tbsp. maple syrup
  • Dried or fresh thyme
  • Freshly ground pepper, to taste
  • Flat-leaved parsley, as garnishing


Maple Shallot Confit

  1. 1.

    In saucepan, heat up1 tsp. olive oil and cook minced shallots until golden.

  2. 2.

    Add thyme, pepper and maple syrup, bring to the boil, reduce heat and simmer.

  3. 3.

    Reduce while stirring occasionally until consistency is jam-like. Cool down and set aside.


  1. 1.

    Preheat oven to 375°F (190°C).

  2. 2.

    Cut baguette on a slant to yield 24 slices.

  3. 3.

    Brush olive oil on each side of bread slices and place on baking sheet.

  4. 4.

    Cook bread slices in oven until slightly colored. Do not overcook to avoid drying out bread. -Remove from oven and cool down.

  5. 5.

    Chop cranberries in food processor and place in bowl.

  6. 6.

    Soften goat cheese in food processor, then add cranberries.

  7. 7.

    Spread approximately 1 tbsp. of cheese mix on each crouton.

  8. 8.

    Add 20 g Lafleur Authentique shaved ham and top with a bit of shallot confit and small flat-leaved parsley bouquet.

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