Goat Cheese Crostini with Orange and Black Pepper Marmalade
- 8 ounces soft fresh goat cheese, room temperature
- 4 oranges, divided
- 1/4 cup honey
- 1/4 teaspoon coarsely ground black pepper
- Fresh lemon juice (optional)
- 18 1/2-inch-thick slices French or raisin baguette, toasted
Step 1: Place goat cheese in small bowl. Finely grate 1 teaspoon peel from 1 orange; stir peel into cheese.
Step 2: Using vegetable peeler, remove peel (orange part only) in strips from remaining 3 oranges.
Step 3: Cut peel into 1/8- to 1/4-inch pieces and place in medium saucepan.
Step 4: Using small sharp knife, cut white pith from all 4 oranges. Working over another small bowl to catch juices, cut between orange membranes to release segments. Squeeze any remaining juice from membranes into bowl. Discard membranes.
Step 5: Coarsely chop orange segments and add to saucepan along with any juices. Add juices from bowl to saucepan.
Step 6: Stir in honey and 1/4 teaspoon coarsely ground black pepper. Bring to boil over medium-high heat and cook uncovered until thick and reduced to 1/2 cup, stirring frequently, about 10 minutes.
Step 7: Cool. Season with more ground black pepper to taste and with fresh lemon juice, if desired. Cheese and marmalade can be made 1 day ahead; cover separately and chill. Bring to room temperature before assembling crostini.
Step 8: Top toasted baguette slices with goat cheese, then marmalade. Place crostini on platter and serve