Black And Green Olive Tapenade With Goat Cheese Crostini

By á-174942

Ingredients

• FOR THE TAPENADE:
• 1 cup Niçoise olives pitted
• 1 cup small green French olives (Picholine) pitted
• 1/4 cup Oven-Dried Tomatoes (see recipe), drained
• 1 tablespoon capers
• 1 garlic clove
• 1 anchovy fillet
• 1/2 tablespoon chopped fresh basil leaves
• 1/2 tablespoon chopped fresh thyme leaves
• 1/2 tablespoon chopped fresh flat-leaf parsley leaves
• 1/4 tablespoon chopped fresh oregano leaves
• 1/4 cup extra-virgin olive oil
• FOR THE CROSTINI:
• 1 loaf crusty French bread sliced on a bias
• Goat cheese

Details

Servings 1

Preparation

Step 1

In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed for up to 1 month.

Preheat oven to 400 degrees. Place bread slices on a cookie sheet and bake for 5 minutes, or until lightly toasted.

Spread crostini toast with a thin layer of goat cheese, then add tapenade. Serve immediately.

This recipe yields 1 heaping cup.