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.