Thursday, July 29, 2010

Goat Cheese Crostini with Cranberry Pecan Tapenade

If you know me or read my blog regularly, you know that I adore appetizers – especially Crostini. Why do I love them so, is what you might be wondering. The answer is simple: they are straightforward, easy and an open canvass for hundreds of toppings. Over the weekend I created multiple Crostini and was inspired by various things: figs, cheese, herbs, and tapenade. I posted two other recipes this week and this is the final Crostini post for the week.

Each of you probably has a favorite Crostini recipe or a creative idea for a wonderful Crostini. Thought it would be fun to have a “Crostini Challenge”.

Crostini Challenge simple rules:

1. Post a comment on this post about your favorite Crostini, your most creative Crostini idea you have made, want to make or a general comment.

2. Post by no later than August 5th, 2010.  Open to the 50 United States only. 

3. I will conduct a random drawing for Bruschetta: Crostini and Other Italian Snacks by Maxine Clark for one lucky winner based upon the total comments submitted.  Winner will be announced on August 8th or before.

4. Within a few weeks I will select my favorite entries, share my recreation and highlight in an upcoming post.

5. Look forward to everyone’s ideas and having fun with Crostini!

Goat Cheese Crostini with Cranberry - Pecan Tapenade

1 baguette, 1/4-inch thick slices
1/4 C. finely chopped pecans
1/2 C. black olives
1/4 C. green olives
1 clove garlic, peeled
1 t. lemon zest
1 T. fresh thyme leaves
1-2 T. extra virgin olive oil
1/3 C. dried cranberries
1/3 t. salt
1/4 t. freshly ground black pepper
Fresh goat cheese

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 brown, about 10-15 minutes.

Place the pecans in the 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.

Spread 1 Tablespoon of goat cheese onto each crostini. Place 1 Tablespoon of the olive mixture on top.


  1. You and me both. I love all sorts of crostini/brushcetta (what IS the difference, anyway?) This one was a recent hit:

    Delicious! And that cookbook looks divine... I hope I win! :)

  2. What a great idea, although it would be hard to top all your wonderful creations. I'll have to look in my fridge and pantry for some inspiration. :-)

  3. Ne kadar güzel görünüyor. Ben bir dilimi alıp kaçıyorum. Ellerinize sağlık.


  4. What a great idea! Are there location limitations for the contest?

  5. @Lynn - Contest open to the 50 United States. Still would love to hear other folks outside of the US with their Crostini ideas!

  6. Lately I've really gotten into olive tapenade. Hmmm. Love that salty goodness.

  7. Yummy crostini!!! The best I've ever eaten where goat cheese and grapefruit jam...perfect as starter, a snack or anything you want!

  8. I adore the Crostini too. These look delectable~!

  9. Here's the link to one that my daughter-in-law came up with. I LOVE these. The flavors go perfectly together plus they're really easy to make.

  10. Crostini are one of my favorite appetizers to serve! I like to make them on sourdough baguettes with sun dried tomato pesto, marscapone cheese, a little arugula, bresaola (dried cured beef) and a drizzle of extra virgin olive oil! Yumm!


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