Ingredients

• 1 teaspoon fennel seeds
• 1 cup (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 teaspoons chopped fresh thyme
• 1 1/2 teaspoons finely grated orange peel
• 16 1/2-inch-thick diagonal slices baguette
• 1 6-ounce log soft fresh goat cheese (cut into 16 rounds)

Instructions

1. 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.
2. 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.
3. Transfer crostini to platter. Spoon olive mixture over and sprinkle with pepper.
4. Ingredient tip: Garlic chives, also known as Chinese chives, can be found at Asian markets.
5. Garlic chives, also known as Chinese chives, can be found at Asian markets.