Warm Chevre Crostini with Cranberry Basil Tapenade


  • 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
Nutrition InfoNutritional Info


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


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