2 Sunkist® Cara Cara Navel oranges (or other seasonal orange variety)
2 tablespoons olive oil
0.75 cup chopped vine-ripe tomatoes
0.25 cup chopped fresh basil
2 tablespoons minced red onion
1.5 teaspoons finely minced garlic
0.33 cup chopped pitted Castelvetrano Olives (or substitute calamata)
pinch of red pepper flakes and sea salt
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.
To make the Bruschetta mix cut the top and bottom off of the oranges then with a small paring knife cut the peel and white pith off of the sides of the oranges. Cut each orange in half lengthwise and then dice 1/4 to 1/3-inch. In a medium bowl, toss the diced orange, olive oil, tomatoes, basil, onion, garlic, olives, and season with a pinch of pepper flakes and sea salt. Set aside.
To assemble the crostini, smear each piece of crostini with a heaping teaspoon of goat cheese. Place on a platter and immediately divide the orange mixture between the crostini (drain off any excess juice). Top crostini right before serving so the bread doesn’t soften.