Warm Chevre Crostini with Cranberry Basil Tapenade

Warm Chevre Crostini with Cranberry Basil Tapenade
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1 cup Ocean Spray® Craisins® Original 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

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

Strips or curls of lemon zest
Fresh flat leaf parsley leaves


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


Add a review

great crostini!

B. from Hampton, VA

I added some ginger (the pink sushi kind from a jar, chopped up) and some green onion to the cranberry topping...loved it!


Anonymous from Great Falls, MT

This recipe was so easy and sooo delicious! I'll definitely be making this one again (and again).


Anonymous from corpus christi, TX

Very tasty and creamy.

Perfect for Thanksgiving!

Cindy from Rochester, NY

I'm using this instead of the traditional cranberry sauce. In fact, I think I'll make both!

Good Enough For Turkey Day!!

Linda from Norwood, PA

I am going to recreate this one on Thanksgiving Day...13 people...can't wait!!

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Warm Chevre Crostini with Cranberry Basil Tapenade


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