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If you like cranberry cocktails and bog-wild sips. If you're not into basic. If you live life boldly.
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Prep Time:20 minutes
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Cook Time: 15 minutes
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Servings:32
INGREDIENTS
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Prep Time:20 minutes
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Cook Time: 15 minutes
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Servings:32
INGREDIENTS
- TAPENADE
- 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
- CROSTINI
- 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
DIRECTIONS
DIRECTIONS
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.
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Enjoy the crisp and tangy taste of fresh Ocean Spray cranberries straight from the bog. Stock…
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