Ingredients
2 pounds mixed oranges and tangerines, such as Cara Cara, satsuma, mandarin, and blood orange, peeled
Flaky sea salt and freshly ground pepper
1 tablespoon extra-virgin olive oil, plus more for drizzling
3/4 cup mixed green olives, such as Cerignola and Castelvetrano
4 ounces goat cheese, room temperature
12 (1/2-inch-thick) slices rustic Italian bread
Preparation
Preheat broiler. Remove any white pith remaining from peeled fruit and cut into thin rounds or pull-apart segments (or a combination of the two); arrange on a platter. Season with salt and pepper and drizzle generously with oil; nestle olives in among them.
In a small bowl, beat together goat cheese and oil; season with salt. Transfer to a serving bowl, drizzle with more oil, and sprinkle with salt and pepper. Place bread on a rimmed baking sheet and drizzle both sides with oil. Broil, flipping once, until charred in spots and crisp, about 1 minute. Serve citrus, olives, and goat-cheese mixture with bread alongside.
