Warm Chevre Crostini with Cranberry Basil Tapenade

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.