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.