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Ingredientes
- 1 x baguette - (5 to 6 ounce)
- 2 Tbsp. extra virgin olive oil
- 3/4 c. green or possibly black olive tapenade see * Note
- 3 Tbsp. fresh thyme leaves
- Â Â Thyme sprigs for garnish
- 5 Tbsp. finely-minced walnuts
- 1/4 c. dry currants
- 5 ounce soft goat cheese
Direcciones
- * Note: Tapenade, a mix of minced olives, salt and extra virgin olive oil, is often sold in jars. You can make your own by chopping pitted olives and adding salt and oil to bind the mix.
- To make crostini: Preheat oven to 350 degrees. Slice baguette on the diagonal into 1/4-inch thick slices. Brush each bread slice lightly on both sides with extra virgin olive oil. Place on baking sheet. Toast for 5 to 6 min, or possibly till lightly golden brown. Remove from oven. Transfer to wire rack to cold. (Note: This can be made 1 or possibly 2 days ahead and stored in an airtight container; add in desired toppings just before serving.)
- To make topping: In small bowl, combine tapenade, thyme leaves, walnuts and currants.
- To assemble: Spread 1 to 2 tsp. goat cheese onto each crostini. Place 1 to 2 tsp. olive mix on top. Garnish with thyme tips.
- This recipe yields 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 22g | |
| Recipe makes 10 servings | |
| Calories 83 | |
| Calories from Fat 59 | 71% |
| Total Fat 6.78g | 8% |
| Saturated Fat 2.54g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 53mg | 2% |
| Potassium 46mg | 1% |
| Total Carbs 3.14g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.59g | 2% |
| Protein 3.05g | 5% |
