1 cup (250 mL) Craisins® Dried Cranberries, finely chopped
1/4 cup (60 mL) pitted kalamata olives, finely chopped
1/4 cup (60 mL) pimiento-stuffed green olives, finely chopped
3 tbsp (45 mL) toasted almonds,* finely chopped
3 tbsp (45 mL) fresh flat-leaf parsley, finely chopped
1 tbsp (15 mL) fresh basil, thinly sliced
1 tbsp (15 mL) extra virgin olive oil
¼ tsp (1 mL) lemon zest, grated
32 slices (1/2-inc thick) French baguette bread, cut on a slight diagonal
2 to 3 tbsp (30- 45 mL) extra virgin olive oil
1 large clove garlic, cut in half
8 ozs (225 g) Chevre (goat cheese), room temperature
GARNISH IF DESIRED
Strips or curls of lemon zest
Fresh flat leaf parsley leaves
Preheat oven to 375°F (190°C). Combine all tapenade ingredients in small bowl; mix well and set aside.
Arrange baguette slices in single layer on large baking sheet; lightly brush with olive oil. Bake 8 to 10 minutes, or until lightly toasted, turning once. Remove from oven. Gently rub each slice with cut side of garlic. Evenly spread cheese on crostini, about ½ tbsp (7 mL) per slice. Spoon about 2 tsp (10 mL) tapenade over each crostini.
Return to oven and bake 3 to 5 minutes or until cheese is warm. Garnish each crostini with lemon zest or parsley. Arrange on serving plate, garnishing plate with additional parsley, if desired. Serve immediately.
*To toast almonds place slivered or sliced almonds in dry skillet over medium heat and cook for 5 to 6 minutes, stirring frequently until golden brown and fragrant.
Makes 32 crostini.