A friend served these crostini last night. They are really delicious.
WARM CHEVRE CROSTINI WITH CRANBERRY BASIL TAPENADE
INGREDIENTS:
TAPENADE
1 cup Ocean Spray® Craisins® Original Sweetened Dried Cranberries, finely chopped
1/4 cup finely chopped pitted kalamata olives
1/4 cup finely chopped pimiento-stuffed green olives
3 tablespoons finely chopped toasted almonds *
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon thinly sliced fresh basil (chiffonade)
1 tablespoon extra virgin olive oil
1/4 teaspoon grated lemon zest
CROSTINI
32 slices (1/2-inch thick) French baguette bread, cut on a slight diagonal
2 to 3 tablespoons extra virgin olive oil
1 large clove garlic, cut in half
8 ounces Chevre (goat cheese), room temperature
GARNISH IF DESIRED
Strips or curls of lemon zest
Fresh flat leaf parsley leaves
DIRECTIONS:
Preheat oven to 375 degrees F. 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 tablespoon per slice. Spoon about 2 teaspoons 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.
2008 Ultimate Cranberry Recipe Contest Finalist
Mary Hawkes
Prescott, AZ
Edit to add source of recipe:
http://www.oceanspray.com/recipes/Warm_Chevre_Crostini_with_Cranberry_Basil_Tapenade.aspx?id=2772&nid=4
WARM CHEVRE CROSTINI WITH CRANBERRY BASIL TAPENADE
INGREDIENTS:
TAPENADE
1 cup Ocean Spray® Craisins® Original Sweetened Dried Cranberries, finely chopped
1/4 cup finely chopped pitted kalamata olives
1/4 cup finely chopped pimiento-stuffed green olives
3 tablespoons finely chopped toasted almonds *
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon thinly sliced fresh basil (chiffonade)
1 tablespoon extra virgin olive oil
1/4 teaspoon grated lemon zest
CROSTINI
32 slices (1/2-inch thick) French baguette bread, cut on a slight diagonal
2 to 3 tablespoons extra virgin olive oil
1 large clove garlic, cut in half
8 ounces Chevre (goat cheese), room temperature
GARNISH IF DESIRED
Strips or curls of lemon zest
Fresh flat leaf parsley leaves
DIRECTIONS:
Preheat oven to 375 degrees F. 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 tablespoon per slice. Spoon about 2 teaspoons 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.
2008 Ultimate Cranberry Recipe Contest Finalist
Mary Hawkes
Prescott, AZ
Edit to add source of recipe:
http://www.oceanspray.com/recipes/Warm_Chevre_Crostini_with_Cranberry_Basil_Tapenade.aspx?id=2772&nid=4