Cranberry, Goat Cheese & Roasted Garlic Naan Toasts

It probably would have been ideal if I would have posted this before Christmas, since it definitely falls into the category of a “festive” appetizer…but, hey, there’s still time before New Year’s! Cutting the naan into star shapes is totally optional, of course.

Cranberry, Goat Cheese & Roasted Garlic Naan Toasts

1/2 cup of whole berry cranberry sauce
5-6 oz. goat cheese
6 large cloves of garlic
4 pieces of naan bread
olive oil, for brushing


Preheat oven to 350 degrees. Wrap your garlic cloves in aluminum foil and bake in the oven for about 25 minutes, until quite soft.

If not using cookie cutters, cut your naan bread into roughly 6 wedges per piece. Cut two pieces of naan on top of each other to ensure that you will have top and bottom pieces that match. Put pieces on cookie sheets, brush with olive oil and put into oven at 400 degrees.

Allow to bake for about 5-10 minutes, until lightly browned. Remove from oven and allow to cool slightly.

Now you’re ready to assemble.

Squeeze garlic cloves out of skins. Spread a little bit of the roasted garlic (about 1/2 a clove) onto the toast, then top with goat cheese and a teaspoon or so of cranberry sauce. Press a similarly-sized naan toast on top to make a little sandwich. Repeat.

Linguine ‘N’ Cheese

Linguine 'n' cheese (mac and cheese)

Back in college, when funds were significantly more limited, my now-husband and I ate a good amount of mac and cheese. To make things more interesting (and gourmet?!?), we would use linguine in place of the macaroni that came in the box. We swore it tasted so much better mixing the powdered cheese with the linguine instead of the macaroni elbows. And so much classier. (I kid, I kid).

I haven’t made that recipe in years (thank goodness), but last weekend when I said I was making mac and cheese for lunch, my husband asked if I could make it with linguine. Why not? Here’s the recipe, it’s definitely one we’ll be making again … yummy and nostalgic.

Linguine & Cheese


1 pound box of linguine pasta
3 Tbsp butter
3 Tbsp all purpose flour
1 1/2 cups of milk
2 cups of shredded cheddar cheese (preferably from Vermont because we love Vermont)
3 slices of American cheese
dash of Frank’s hot sauce
1/2 tsp kosher salt

Panko topping
1 tbsp butter
1/2 cup of panko bread crumbs
1/4 cup of finely grated parmesan

chopped chives for garnish (and for flavor … don’t skip it!).


Cook linguine in salted water according to package directions (al dente).

Melt butter in medium saucepan. Add flour and whisk to make a roux. Slowly pour in milk, whisking constantly. Add hot sauce and salt. Allow to thicken, stirring fairly frequently. After about five minutes, remove from heat and add cheese, stirring until melted.

In a small saute pan, melt butter and add panko bread crumbs and parmesan cheese. Once bread crumbs have browned, turn off heat and set aside.

Toss drained pasta with cheese sauce. Top with browned bread crumb mixture and chives. Enjoy!!