Yield: 24 servings

Ingredients 

• 1 cup Cranberry Pomegranate Jam (recipe below)
• 1 each 8 oz Tube Croissant Dough
• 1/4 cup 7 oz Wheel of Cowgirl Creamery Mt. Tam Cheese
• 1/4 cup Toasted Pistachio, Chopped
• 6 each Rosemary Sprigs, Cut into ½” pieces
• As needed flour

Method

1. Preheat Oven to 375°. Grease a mini muffin tin with cooking spray.
2. Lightly flour a large cutting board and spread out croissant dough. Pinch any loose seams together with your fingers.
3. Using a pizza cutter, cut dough into 24 squares and place each square into a muffin slot.
4. Cut Cheese into small pieces and place on top of dough squares.
5. Top each piece of cheese with a spoonful of cranberry jam and a pinch of chopped pistachios.
6. Place a sprig of rosemary on each bite and bake at 375 for about 13 – 16 minutes or until the dough is golden brown.

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Cranberry Pomegranate Jam

Yield: 12 servings

Ingredients 

• 2 pounds Fresh Cranberries
• 2/3 cup Brown Sugar
• ¼ cup Honey
• 1 cup Pomegranate Seeds
• 1 each Navel Orange, Juiced and Zested
• ¼ teaspoon Allspice, Ground

Method

1. Combine half of the cranberries with orange juice, zest, and allspice in a medium sauce pan and bring to a boil. Remove from heat and keep warm.
2. Place remaining cranberries in a food processor with sugar and honey,  and pulse until finely chopped. Transfer to a mixing bowl.
3. Pour hot cranberry mixture into a mixing bowl and stir to combine. Fold in pomegranate seeds, and allow to cool before serving.