Fruitcake Crostini with Olive Tapenade, Golden Sultanas & Balsamic Drizzle
Yield: 18 servings (2 pieces per serving)
Festive fruitcake gets a holiday makeover in this recipe, acting as a crispy and complex base for sweet and salty toppings in this easy-as-fruitcake recipe.
|1||Toque & Tablier Gâteaux aux Fruits, frozen|
|As needed||Olive oil|
|As needed||Kosher salt|
|As needed||Fresh ground black pepper|
|1 Cup||Golden sultanas|
|½ Cup||Kalamata olives, pitted|
|½ Cup||Fresh parsley, chopped|
|3 Tbsp||Freshly squeezed orange juice|
|2 Tbsp||Orange zest|
|1 Tbsp||Grapefruit zest|
|1 Tbsp||Pusateri's Intenso Extra Virgin Olive Oil|
|5 Tbsp||Golden sultanas|
|¼ Cup||Pusateri's Balsamic Vinegar|
|As needed||Balsamic reduction/drizzle|
- Preheat oven to 375°F.
- Fruit Cake Crostini: Remove fruitcake from the freezer and slice thin. Brush lightly with olive oil, season with salt and pepper and bake for 8-10 minutes until crispy.
- Balsamic Sultanas: In a small nonstick pan, bring balsamic vinegar to a boil and remove from heat, add sultanas and let stand until they plump. Remove sultanas and simmer remaining vinegar over medium heat, stirring occasionally. Reduce by half, until it’s syrupy.
- Olive Tapenade: In a food processor, combine ingredients, sFold in chopped basil.
- To assemble: Spread tapenade over crostini, top with golden sultanas and a of drizzle balsamic reduction.