Black And Green Olive Tapenade With Goat Cheese Crostini

Recipe Ingredients

		For The Tapenade
1 cup	237ml	Niçoise olives - pitted
1 cup	237ml	Small green French olives (Picholine) - pitted
1/4 cup	15g / 0.5oz	Oven-Dried Tomatoes - (see recipe),
		Drained
1 tablespoon	15ml	Capers
1		Garlic clove
1		Anchovy fillet
1/2 tablespoon	7.5ml	Chopped fresh basil leaves
1/2 tablespoon	7.5ml	Chopped fresh thyme leaves
1/2 tablespoon	7.5ml	Chopped fresh flat-leaf parsley leaves
1/4 tablespoon	3.8ml	Chopped fresh oregano leaves
1/4 cup	59ml	Extra-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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