Goat Cheese & Tapenade Crostini

By tbarg

Pampered Chef

Ingredients

• 1 loaf French Baguette
• 2 logs goat cheese
• 1 recipe tapenade, any flavor
• Roasted Red Pepper & Sun-Dried Tomato Tapenade
• 1/2 cup sun-dried tomatoes
• 1/2 cup loosely packed parsley
• 1 garlic clove, peeled
• 1/3 cup pitted kalamata olives, drained
• 2 Tbsp. olive oil
• 1 Tbsp. balsamic vinegar
• 1 cup jarred roasted red peppers, drained and patted dry

Preparation

Step 1

Drain tomatoes, place in bowl and microwave on high for 15-20 seconds until slightly softened.
Combine parsley, garlic, olives in manual food processor. Coarsely chop. Add tomatoes, oil and vinegar; process until coarsely chopped. Add peppers; process to desired consistency, removing lid and scraping down sides of bowl as necessary.
Preheat oven to 400F. Cut baguette into 1/4 inch thick slices. Cut each goat cheese log in half, then use egg slicer to slice.
Place bread slices on stoneware. Top bread slices with a slice of goat cheese and small scoop of Tapenade; flatten slightly with back of scoop. Bake 10-12 minutes of until bread is toasted. Remove from oven and serve warm.