Mandarin Bruschetta with Goat Cheese

OLIVE the other appetizers you could try tonight may not be as mouth-watering as these little CUTIES. CRUST me, there is nothing like a good bruschetta. Give it a GOAT and let me know how you like it...

Photo credit: Kathy Casey

The flavors of mandarin, calamata olives and fresh basil along with the creaminess of goat cheese all play off each other nicely in this easy entertaining appetizer.

Makes 20 pieces

1 artisanal baguette
extra-virgin olive oil for drizzling
kosher salt as needed
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4 Cuties or mandarin oranges
2 Tbsp. extra-virgin olive oil
3/4 cup chopped vine-ripe tomatoes
1/4 cup chopped fresh basil
2 Tbsp. minced red onion
1 1/2 tsp. finely minced garlic
1/4 cup chopped pitted calamata olives
pinch of red pepper flakes
4 oz. chèvre-style fresh goat cheese (if you aren't a goat cheese fan, try cream cheese)

Preheat oven to 400 degrees F.

Cut baguette into 1/4-inch slices—you want about 20 nice-sized pieces. Lay out on a baking sheet. Lightly brush or drizzle bread with olive oil then sprinkle lightly with kosher salt. Bake for about 5–7 minutes, or until toasty. Let crostini cool.

Meanwhile, peel Cuties and dice 1/4 to 1/3-inch. In a medium bowl, toss Cuties with 2 tablespoons olive oil, tomatoes, basil, onion, garlic, olives, and pepper flakes. Set aside.

To serve: Smear each piece of crostini with a heaping teaspoon of goat cheese. Place on a platter and immediately divide the Cuties mixture between the crostini (drain off any excess juice).

Note: Top crostini right before serving so they do not get soft.


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This recipe was made by Kathy Casey at the 2010 BlogHer Food Conference... passed along to me from my brother Justin Hackworth who photographed the event.

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Keep swimming...and blessings for a joyful and prosperous 2011!
Ms. Fish