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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 Prep time: 10 minutes
  • Delicious recipe Cook time: 15 minutes
  • Delicious recipe Servings: 32 Crostini
  • Delicious recipe Specialty: V, K



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01/01/0001 at 12:00 AM

01/01/0001 at 12:00 AM

Nutritional Information


32 Crostini

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 - 1 1/2 cm 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 190 degrees C. Combine all tapenade ingredients in small bowl; mix well and set aside.

Arrange baguette slices in single layer on large baking tray; 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 small dry fry pan over medium heat and cook for 5 to 6 minutes, stirring frequently until golden brown and fragrant.

Makes 32 crostini.