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Black And Green Olive Tapenade With Goat Cheese Crostini Recipe - Cooking Index

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Black And Green Olive Tapenade With Goat Cheese Crostini

Crostini are thin versions of the classic Italian Bruschetta. Tapenade is the great olive spread of Provence. It's a perfect combination.

Courses: Dips and Spreads, Starters and appetizers

Recipe Ingredients

  For The Tapenade
1 cup 237mlNiçoise olives - pitted
1 cup 237mlSmall green French olives (Picholine) - pitted
1/4 cup 15g / 0.5ozOven-Dried Tomatoes - (see recipe),
  Drained
1 tablespoon 15mlCapers
1   Garlic clove
1   Anchovy fillet
1/2 tablespoon 7.5mlChopped fresh basil leaves
1/2 tablespoon 7.5mlChopped fresh thyme leaves
1/2 tablespoon 7.5mlChopped fresh flat-leaf parsley leaves
1/4 tablespoon 3.8mlChopped fresh oregano leaves
1/4 cup 59mlExtra-virgin olive oil
  For The Crostini
1   Loaf crusty French bread - sliced on a bias
  Goat cheese

Recipe Instructions

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.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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