Green Olive, Walnut & Feta Appetizer

By á-7852

This chunky, nutty green-olive topping was inspired by tapenade, the Provencal black-olive spread.

Ingredients

• 1/2 C walnut pieces (2 oz) – roasted and finely chopped in food processor
• 1/2 C green olives - pitted and finely chopped in food processor
• 3 T extra-virgin olive oil
• 1 garlic clove, minced
• 1/2 block Feta Cheese – crumbled or purchase already crumbled cheese
• 1/2 pkg large Cream Cheese
• 1-2 T Water to make creamy
• 1/2 baguette, sliced 1/2 inch thick and toasted or garlic bagle crisps

Preparation

Step 1

Preheat the oven to 350 degrees.

Spread the walnuts in a pie plate and bake for about 10 minutes, or until lightly browned. Let cool, then finely chop.

Blend 1st 4 ingredients and set aside.

Next blend Feta and Cream Cheese in food processor - adding water a tablespoon at a time to make creamy and smooth

Spread each slice of toasted baguette toasted pita with 2 tsp of the goat cheese and top with 1 T of the olive mixture. Arrange on a platter and serve. Or serve with bagle crisps or other type of cracker.