We often feature this recipe in our Chicago cooking classes!
1 baguette, sliced diagonally into slices 1/4-inch thick
1/3 cup extra virgin olive oil
1/4 cup finely chopped pecans
1/2 cup black olives, such as Kalamata, pitted
1/4 cup green olives, such as Picholine, pitted
1 clove garlic, peeled
1 teaspoon orange zest (can substitute lemon)
2 Tablespoons parsley
2 Tablespoons fresh thyme leaves
1-2 Tablespoons extra virgin olive oil
1/4 cup dried cranberries (can substitute currants)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 ounces fresh (soft) goat cheese
Parsley leaves for garnish
Preheat oven to 375°F.
Make Crostini: Brush the bread slices on both sides with olive oil. Arrange the slices on a baking sheet and cook until the slices are golden around the edges and crisp, about 10-15 minutes. Set aside to cool.
Make Tapenade: Put the pecans in the bowl of a food processor. Pulse until finely chopped, but not dusty. Transfer pecans to a bowl and set aside. Put the olives, garlic, zest, herbs and 1 Tablespoon of olive oil into the food processor. Process until smooth. If dry, add an additional Tablespoon of olive oil. Transfer to a bowl and mix in the chopped pecans. Add the cranberries, salt and pepper.
Assemble Crostini: Spread 1 Tablespoon of goat cheese onto each crostini. Place 1 Tablespoon of the olive mixture on top, and garnish with a parsley leaf or sprig.
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