Warm Chevre Crostini with Cranberry Basil Tapenade
Prep Time
20 minutesCooking Time
15 minutesServing Size
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
Steps
Preheat oven to 375ºF (190ºC). 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 1/2 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.