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April 3, 2010 / katelynb

Green Olive and Goat Cheese Crostini

BLOGGER: KATELYN

It is one of the first nice weeks of spring and we are determined to use our grill as much as possible this year – grilled food is the best food by far!  This recipe is awesome because it is put together much like an appetizer and could very well be served as one (plated much smaller than shown here of course) or enjoyed as a main course… I couldn’t believe how filling it was!  For some reason I always find it romantic to eat tapas or appetizer food as a meal and open a great bottle of wine with Tony. Even when we’re sharing dinner with a noisy baby, I can’t help but feel like I’m on a fun date with a person I’m sure I’ll never grow tired of.

Green Olive and Goat Cheese Crostini

taken from Epicurious. You can find the recipe here

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)

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.

Prepare your grill (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.

Transfer crostini to platter. Spoon olive mixture over and sprinkle with pepper.

I can’t give this dish enough positive remarks – it is sensational!  We grilled our favorite no-knead bread (this stuff is so good and easy we make it a few times a week!) and olives from the OLIVE BAR at Cashwise.  Seriously, when I found out about this olive bar I think I had died and gone to heaven.. Blue Cheese Stuffed Olives, Garlic Stuffed, Kalamata, Feta Cheese, Kolassals, Marinated Mushrooms… woo hoo!!!  I digress- We omitted the garlic in the recipe because we used Garlic Stuffed Olives and skipped the thyme completely because we just didn’t have it on hand.  The saltiness of the olives were perfect with the nuttiness of the toasted fennel seeds and the garlic provided a little heat.  The slight sourness and bitter taste of the goat cheese and smokiness of the grilled bread were sweetened by the juice and zest of the orange.

Make this for yourself and eat it outdoors with a crisp white  or serve it at your next party with champagne.  You’ll impress your friends with something that both looks and tastes great- Enjoy!

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One Comment

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  1. Auntie Becky / Apr 3 2010 9:49 pm

    Really, I know we are meant to live closer. I could eat all of this every day…

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