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HealthyWomen Editors

The editorial team and staff of HealthyWomen.

Kim Ledgerwood

Editorial Director, HealthyWomen

As HealthyWomen’s editorial director, Kim oversees the production of all content and ensures that it is aligned with our mission, meets our high editorial standards and captures our brand voice.

Kim is an award-winning editor and copywriter with more than 25 years of experience. She started her career as a copywriter and broadcast producer at the Southeast’s largest full-service advertising agency, The Tombras Group. Since then, she has edited and written for a wide variety of clients, ranging from Fortune 500 companies to indie authors across multiple industries and topics.

She holds a bachelor’s degree in communications from the University of North Carolina, Chapel Hill, as well as a master’s degree in communications/advertising from The University of Tennessee, Knoxville.

Kim lives in Maryland with her husband, three children and a menagerie of pets.

Jacquelyne Froeber

Senior Editor, HealthyWomen

Jacquelyne Froeber is an award-winning journalist and editor. She holds a BA in journalism from Michigan State University. She is the former editor-in-chief of Celebrated Living magazine and has editing and writing experience for print and online publications, including Health magazine, Coastal Living magazine and AARP.org.

As a breast cancer survivor, Jacquelyne encourages everyone to perform self-exams and get their yearly mammograms.

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Cranberry Pesto Goat Cheese Crostini

Cranberry Pesto Goat Cheese Crostini

Prep Time: 10 min
Ready In: 10 min
Servings: 24

Ingredients:

  • 1 clove garlic
  • 1 cup sweetened dried cranberries
  • 1 cup fresh, packed basil
  • 1/4 cup toasted walnuts
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup parmesan cheese
  • 1/4 cup minced Italian parsley
  • 1/4 cup olive oil
  • Goat cheese (spreadable) or cream cheese
  • 24 toasted baguette rounds or crackers
  • Capers for garnish, if desired

Directions:
1. Pulse garlic in food processor until finely diced. Add cranberries, basil, walnuts and red pepper flakes. Pulse until blended but still chunky.
2. Place mixture in medium bowl. Stir in parmesan cheese, parsley and oil until fully combined.
3. Spread 1 teaspoon goat cheese or cream cheese over cracker/baguette and top with 1 tablespoon of the cranberry pesto mixture.
4. Garnish with capers if desired.

This recipe is courtesy of the Cranberry Marketing Committee. For more great recipes, visit www.USCranberries.com.

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