Crostini with Cranberry-Raspberry Compote & Cambozola

• 3 cups water
• 2 cups sugar
• 3-1/2 qt. frozen cranberries, thawed
• 2 cups Pure Kraft Refrigerated Raspberry Poppyseed Dressing
• 4 each baguettes (18 inch), ends trimmed, each cut into 32 slices
• 128 slices Cambozola cheese, cut into 1-1/2 long x1-inch wide rectangles (1/2 inch thick)
• 1-1/3 cups slivered almonds, toasted
• 2/3 cup fresh chives, finely chopped

1. Bring water and sugar to boil in large saucepan on medium-high heat.
2. Add cranberries; simmer on medium-low heat 10 to 12 min.
3. or until cranberries pop and mixture thickens, stirring occasionally.
4. Cool slightly.
5. Stir in dressing.
6. Refrigerate at least 2 hours or up to 24 hours.
7. Grill baguette slices on medium-high heat 20 to 30 sec.
8. on each side or just until grill marked on both sides.
9. For each serving: Top each of 2 baguette slices with 1 cheese slice, 1/2 Tbsp.
10. (7 mL) compote, 1/2 tsp.
11. (2 mL) nuts and 1/4 tsp.
12. (1 mL) chives.

water, sugar, frozen cranberries, dressing, baguettes, cheese, slivered almonds, fresh chives

Taken from www.kraftrecipes.com/recipes/crostini-cranberry-raspberry-compote-cambozola-116560.aspx (may not work)