Warm Chevre Crostini with Cranberry Basil Tapenade

Warm Chevre Crostini with Cranberry Basil Tapenade

Warm Chevre Crostini with Cranberry Basil Tapenade


    • Tapenade
    • Craisins® Original Dried Cranberries1 cup
    • Finely chopped pitted kalamata olives1/4 cup
    • Finely chopped pimiento-stuffed green olives1/4 cup
    • Finely chopped toasted almonds *3 tablespoons
    • Finely chopped fresh flat-leaf parsley3 tablespoons
    • Thinly sliced fresh basil1 tablespoon
    • Extra virgin olive oil1 tablespoon
    • Grated lemon zest1/4 teaspoon
    • Crostini
    • French baguette bread32 slices (1/2-inch thick)
    • Extra virgin olive oil2 to 3 tablespoons
    • Large clove garlic1
    • Chevre8 ounces
    • Garnish if desired
    • Strips or curls of lemon zest
    • Fresh flat leaf parsley leaves
    • Craisins® Original Dried Cranberries front image.

      Featured Product

      Craisins® Original Dried Cranberries


    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