• Prep Time: 0 min
  • Cook Time: 10 min

Number of servings


  • 1 artisanal baguette
  • extra-virgin olive oil for drizzling
  • Kosher salt, as needed
  • 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
  • Goat cheese


  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.