Green Olive and Goat Cheese Crostini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
1 teaspoon fennel seeds |
1 cup (lightly packed) chopped pitted imported brine-cured green olives |
2 tablespoons extra-virgin olive oil plus additional for brushing |
1 tablespoon thinly sliced garlic chives or 2 garlic cloves, thinly sliced |
1 tablespoon fresh orange juice |
2 teaspoons chopped fresh thyme |
1 1/2 teaspoons finely grated orange peel |
16 1/2-inch-thick diagonal slices baguette |
1 6-ounce log soft fresh goat cheese (cut into 16 rounds) |
Directions:
1. Toast fennel seeds in small skillet over medium-high heat until fragrant, shaking skillet occasionally, about 1 minute. Transfer seeds to medium bowl. Add olives, 2 tablespoons oil, garlic chives, orange juice, thyme, and orange peel to bowl and toss to blend. Season to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover; chill. Bring to room temperature before using.
2. Prepare barbecue (medium-high heat). Brush both sides of bread slices with oil. Grill on 1 side until golden, about 1 minute. Turn bread over; immediately top each slice with 1 cheese round. Grill until bottoms are golden and cheese softens slightly, about 1 minute.
3. Transfer crostini to platter. Spoon olive mixture over and sprinkle with pepper.
4. Ingredient tip: Garlic chives, also known as Chinese chives, can be found at Asian markets.
5. What to drink: On hot summer evenings, Jeanne likes to serve chilled rosé. It's delicious with the crostini and is also great paired with the Cornish game hens. To find interesting wines, Jeanne often stops by her favorite local wine shop, Colorado Wine Company. The staff there turned her on to the Château du Rouët 2007 Côtes de Provence Rosé Cuvée Reservée Tradition ($13) that she's pouring tonight. The Grenache- Syrah blend has a fruity, elegant taste and is rich enough to stand up to the bold flavors in this menu.
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