Green Olive and Goat Cheese Crostini

Ingredients for Green Olive and Goat Cheese Crostini

• 1 teaspoon fennel seeds

• 140g (lightly packed) chopped pitted imported brine-cured green olives

• 2 tablespoons extra-virgin olive oil plus additional for brushing

• 1 tablespoon thinly sliced garlic chives or 2 garlic cloves, thinly sliced

• 1 tablespoon fresh orange juice

• 2 colheres de chá de tomilho fresco picado

• 1 1/2 teaspoons finely grated orange peel

• 16 1/2-inch-thick diagonal slices baguette

• 30g log soft fresh goat cheese (cut into 16 rounds)

Toast fennel seeds in small skillet over medium-high heat until fragrant, shaking skillet occasionally, about 1 minute. Transfer seeds to medium bowl. Add olives, 2 tablespoons oil, garlic chives, orange juice, thyme, and orange peel to bowl and toss to blend. Season to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover; chill. Bring to room temperature before using.

Prepare barbecue (medium-high heat). Brush both sides of bread slices with oil. Grill on 1 side until golden, about 1 minute. Turn bread over; immediately top each slice with 1 cheese round. Grill until bottoms are golden and cheese softens slightly, about 1 minute.

Transfer crostini to platter. Spoon olive mixture over and sprinkle with pepper.

Garlic chives, also known as Chinese chives, can be found at Asian markets.

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