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Black And Green Olive Tapenade With Goat Cheese Crostini

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    Source: www.cookingindex.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates
    VitaminsA, B2, B3, B9, B12, C
    MineralsChromium, Calcium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. For The Tapenade

    2. 1 cup 237ml Niçoise olives - pitted

    3. 1 cup 237ml Small green French olives (Picholine) - pitted

    4. 1/4 cup 15g / 1/2oz Oven-Dried Tomatoes - (see recipe),

    5. 1 tablespoon 15ml Capers

    6. 1 Garlic clove

    7. 1 Anchovy fillet

    8. 1/2 tablespoon 7 1/2ml Chopped fresh basil leaves

    9. 1/2 tablespoon 7 1/2ml Chopped fresh thyme leaves

    10. 1/2 tablespoon 7 1/2ml Chopped fresh flat-leaf parsley leaves

    11. 1/4 tablespoon 3.8ml Chopped fresh oregano leaves

    12. 1/4 cup 59ml Extra-virgin olive oil

    13. For The Crostini

    14. 1 Loaf crusty French bread - sliced on a bias

    15. Goat cheese

    Instructions Jump to Ingredients ↑

    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.

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

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

    4. This recipe yields 1 heaping cup.

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