Warm Chevre Crostini with Cranberry Basil Tapenade

(0)

INGREDIENTS

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.

Ratings

Rating Snapshot

Select a row below to filter reviews

5 Star Rating
0% Complete
0
4 Star Rating
0% Complete
0
3 Star Rating
0% Complete
0
2 Star Rating
0% Complete
0
1 Star Rating
0% Complete
0

Average Customer Rating

Overall
0
1 2 3 4 5