You are here: Home » Recipes » Broiled Goat Cheese and Marmalade Canapes Broiled Goat Cheese and Marmalade Canapes Recipe by Favorite Recipes Press Yield 16 pieces PrintEmail Ingredients Canape Bases:4 -- (1/2-inch-thick) slices bread, crusts trimmed2 tablespoons olive oil -- Kosher salt and pepper to tasteBroiled Goat Cheese and Marmalade Canapes:1 -- recipe Canape Bases3 ounces Bucherondin goat cheese, rind removed1 tablespoon marmalade (ginger, orange, lemon or your choice)1/8 teaspoon minced chives for garnish Instructions To prepare the Canape Bases. Place the oven rack in the middle position and then preheat the oven to 325F. Cut the bread slices into sixteen rounds (four per slice) using a 1 1/2-inch round cutter. Arrange the rounds in a single layer on a baking sheet; do not allow the edges to touch. Brush the tops with the olive oil and sprinkle lightly with salt and pepper. Bake for 10 minutes. Rotate the baking sheet and bake for 10 minutes longer or until golden brown. Remove to a wire rack to cool. To prepare the Broiled Goat Cheese and Marmalade Canapes. Place the oven rack in the upper one-third and then preheat the broiler. Spread approximately 1 teaspoon of the goat cheese over each of the canapes bases, covering the tops completely. Arrange one-half of the canapes slightly spread out on a baking sheet. Broil for 1 to 1 1/2 minutes, or until evenly brown; do not allow to become too dark. Remove the canapes to a platter and immediately repeat the process with the remaining canapes. Turn off the broiler. Spoon a small amount of the marmalade in the center of each canapes and arrange on the baking sheet. Return the canapes to the warm oven. Reheat, with the door closed, for 2 to 3 minutes. Arrange the canapes on a serving platter and garnish with the chives. Serve immediately. Recipe reprinted with permission from Chef Michael Saxer’s Cooking with a Private Chef, New Orleans to Newport(New Orleans, Louisiana, 2008).