Crostini Of Goat Cheese With Olive, Cranberry And Pecan Tapenade
Makes 24 crostini
1 baguette, sliced diagonally into slices 1/4-inch thick
1/3 cup olive oil
1/4 cup finely chopped pecans
1/2 cup black olives, such as Kalamata, pitted
1/4 cup green olives, such as Picholine, pitted
1 clove garlic, peeled
1 teaspoon orange zest (can substitute lemon)
2 Tablespoons parsley
2 Tablespoons fresh thyme leaves
1-2 Tablespoons extra virgin olive oil
1/4 cup dried cranberries (can substitute currants)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 ounces fresh (soft) goat cheese
Parsley leaves for garnish
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 around the edges and crisp, about 10-15 minutes. Set aside to cool.
Make Tapenade: Put the pecans in the bowl of a food processor. Pulse until finely chopped, but not dusty. Transfer pecans to a 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.
Assemble Crostini: Spread 1 Tablespoon of goat cheese onto each crostini. Place 1 Tablespoon of the olive mixture on top, and garnish with a parsley leaf or sprig.
Equipment List:
Knives - including serrated knife
Cutting boards
Measuring spoons
Measuring cups
Pastry Brush
Microplane
Garlic Gripper
Spreading spatula
Rubber spatula
Teaspoon (to scoop olive mixture onto bread)
Meat pounder (for pitting olives)
Serving platter
Medium bowl
2 small bowls (for pecans and olive oil for brushing bread)
Sheet pan
Food processor
Parties that Cook:
Parties that Cook is all about hands-on, interactive culinary events that educate and entertain. Their events inspire guests to connect with each other, build camaraderie and gain confidence in the kitchen. They approach their work with an innovative spirit, seamless attention to detail and a passion for food & entertaining.
Website: www.partiesthatcook.com
About Bibby Gignilliat:
She is the Founder and Executive Chef of Parties that Cook. Bibby, a corporate convert, transformed a career in marketing at Williams-Sonoma, Inc. into an enormously satisfying career in professional cooking. She launched her formal training at Tante Marie's Cooking School in San Francisco. Bibby has taught cooking classes at HomeChef and at Tante Marie's and currently teaches at Sur La Table, Ramekins and Draeger's cooking schools. Bibby's experience in the professional kitchen includes hands-on training at Insalata's and Kokkari. She was the sous-chef to Joanne Weir for a national promotional tour sponsored by Calphalon cookware. Bibby was a production assistant and food stylist for "Jacques Pepin Celebrates," with Jacques Pepin, the national PBS series "Weir Cooking in the Wine Country," featuring Joanne Weir and "Bay Cafe" with Chef Joey Altman. She has appeared on the Today Show, the Food Network, CNBC, in The New York Times, Daily Candy, Better Homes and Gardens, Cooking Light, Bon Appetit, Gourmet, and Business 2.0 Magazines. In 1999, Bibby founded Gourmet Gatherings, which later became Parties That Cook. Parties That Cook stages deliciously fun hands-on cooking class parties and corporate team-building events. Bibby recently authored Sumptuous Small Plates: 30 Recipes for Deliciously Fun Entertaining and was named 2008 Small Business Owner of the Year by San Francisco's Small Business Network (SBN).
