Jasper Hill 'harbison' Recipe

Cook cranberries

In a small saucepan over medium heat combine 1 cup fresh cranberries, 1/2 cup granulated sugar, 2 tbs water and 1 tbs orange juice. Stir to combine and bring to a gentle simmer.

Simmer, stirring occasionally, until most cranberries have burst and mixture has thickened slightly, about 8–10 minutes. If the compote is too thick, add up to 1 tbs water; if too thin, simmer a minute longer.

Remove pan from heat and stir in 1 tsp orange zest, 1 tbs honey and 1 tsp fresh thyme leaves (if using). Taste and adjust sweetness with more honey or sugar as needed. Let cool to warm or room temperature (compote will thicken as it cools).

Brush both sides of each of the 8 slices of rustic country bread lightly with olive oil (about 1 tbs total). Spread a thin layer of softened butter on one side of each slice for extra flavor, if desired.

Preheat a grill pan or outdoor grill to medium-high (about 375–425°F / 190–220°C). When hot, place bread slices buttered/oiled-side down and grill until char marks appear and bread is crisp, about 1–2 minutes per side. Flip and grill the second side 1 minute more, watching to prevent burning.

Transfer grilled bread to a sheet pan or platter. While still warm, lightly season each slice with a small pinch of flaky sea salt (about 1/8 tsp per 2 slices) and a few cracks of fresh black pepper.

Slice or portion the 8 oz Jasper Hill Harbison into 8 even pieces or spreadable wedges. Harbison is semi-soft and spreadable at room temperature; if more runny texture is desired, let sit at room temperature 15–20 minutes before serving.

Spoon a generous tablespoon of the warm (or room-temperature) cranberry compote onto each grilled bread slice, leaving room to add cheese.

Top the compote with a piece or spread of Harbison (about 1 oz per slice). If you prefer, place the cheese on the bread then briefly return to the warm grill or oven (broiler on low, 1–2 minutes) just to loosen and warm the cheese — watch closely to avoid melting through the bread.

Finish each crostini with a light drizzle of honey (about 1/4 tsp per slice, total 1 tbs), a few extra thyme leaves if desired, and an additional small pinch of flaky sea salt to balance flavors.

Arrange on a platter and serve warm or at room temperature. Estimated serving: 8 crostini (1 per guest if appetizer course for 8).