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Warm Chevre Crostini with Cranberry Basil Tapenade

Warm Chevre Crostini with Cranberry Basil Tapenade

Warm Chevre Crostini with Cranberry Basil Tapenade


  • Delicious recipe Specialty: V, K
Nutritional Information



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


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Rate this recipe*

great crostini!

B. from Hampton, VA 10/08/2008 at 04:17 AM

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 10/06/2008 at 10:43 AM

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


Anonymous from corpus christi, TX 10/05/2008 at 08:00 PM

Very tasty and creamy.

Perfect for Thanksgiving!

Cindy from Rochester, NY 10/05/2008 at 04:59 PM

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

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