1 baguette, sliced diagonally into slices 1/4-inch thick
1/3 cup 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
3 Tablespoons fresh thyme leaves
1-2 Tablespoons extra virgin olive oil
1/4 cup 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
Crostini: Brush one side of bread slices with olive oil; toast (oil side up) at 375ºF for 10-15 minutes, until golden. Alternatively, grill the bread on a stovetop or outdoor grill until grill marks form.
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.
Garnish and Serve: 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.
Recipe created by Parties That Cook®
Makes 2 dozen