Mambo Sprouts

Orange-Kissed Cranberry Pesto Crostini

Submitted by Laura L. of Essex, MA, for the Mambolicious Recipe Contest 2009.

Ingredients:

• 2 whole grain French baguettes, each loaf cut into 16 slices
• 1/2 cup olive oil
• 1/2 tsp. kosher salt
• 2 cups Equal Exchange Organic Sweetened Dried Cranberries
• 1 cup Equal Exchange Roasted Salted Pecans
• 2 large organic navel oranges, zested & juiced, zest finely chopped
• 1 8-oz. log plain goat cheese, softened
• 2 Tbsp. freshly chopped parsley

Directions:

1. Preheat oven to 400° F.
2. Place baguette slices on two large baking sheets and brush lightly with olive oil.
3. Sprinkle bread with kosher salt and toast in oven for 7-10 minutes until edges of bread are slightly browned.
4. Remove from oven and set aside.
5. In a food processor, combine Equal Exchange Organic Sweetened Dried Cranberries, Equal Exchange Roasted Salted Pecans and two Tbsp. reserved orange juice.
6. Process this until the nuts are finely chopped and the mixture is sticky and spreads easily. If the mixture is too thick, add more juice, one Tbsp. at a time, just until mixture loosens enough to spread easily.
7. Spread crostini with 1 Tbsp. cranberry pecan pesto. Over the pesto, spread about 1/2 tsp. goat cheese and top with a pinch of reserved orange zest. Repeat with remaining bread. Arrange finished crostini on a large platter and sprinkle with chopped fresh parsley. Enjoy!

Servings: 32