Looking for a healthier appetizer to put on the buffet table? This sweet and savory cranberry tapenade favors health, and it is festive and full of flavor. Cranberries are loaded with phytonutrients: phenolic acids, proanthocyanidins, anothocyanins, flavonoids, and triterpenoids. A lot of these phytonutrients offer antioxidant, anti-inflammatory, and anti-cancer health benefits. Cranberries are a very good source of fiber, manganese, and vitamins C and E and a good source of copper, pantothenic acid, and vitamins E and K. Mingled with additional healthful and flavorful ingredients, this cranberry appetizer is as delicious as it is nutritious.
Cranberry-Basil Tapenade with Chevre Crostini
1 cup dried cranberries, finely chopped
½ cup finely chopped pitted Kalamata olives
1 tablespoon basil chiffonade
3 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped toasted almonds
¼ teaspoon finely grated lemon zest
1 tablespoon extra-virgin olive oil
32 (1/2-inch thick) slices French baguette bread, cut on diagonal
3 tablespoons extra virgin olive oil
1 large garlic clove, cut in half
8 ounces Chevre, room temperature
Preheat oven to 375 degrees F. Put cranberries, olives, basil, parsley, almonds, lemon zest, and olive oil in a small bowl; mix. Set aside.
Place bread slices in a single layer on a baking sheet; lightly brush bread with olive oil. Bake bread slices until lightly toasted, about 8 to 10 minutes. Turn bread once during baking time. Remove bread slices from oven; rub each slice with cut side of garlic. Spread ½ tablespoon of Chevre onto each slice of bread. Spoon 2 teaspoons of cranberry tapenade onto each crostini. Place back into oven and bake until cheese is warm, about 5 minutes. Serve immediately. MAKES 32 CROSTINI