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