Tapenade With Goat Cheese
Editor’s Note: Today special guest-blogger Katy returns with an awesome small plate recipe. This simple yet delicious dish makes for a perfect pairing with pre-dinner cocktails!
This rustic twist on a Provençal classic comes from my sister Kelly who is a classically trained chef. It’s more colorful than a traditional tapenade and requires almost no cooking – great for those days when turning on the oven is too horrible to contemplate. Enjoy!
Ingredients
½ cup pitted Niçoise olives
½ cup softened sundried tomatoes
1 clove garlic
2 Tbsp. minced chive
2 – 3 Tbsp olive oil
½ tsp freshly ground pepper
¼ cup goat cheese
1 baguette
Method
- Preheat oven to 350°F.
- Put olives, sundried tomatoes, garlic and chive in the bowl of a food processor.
- Slowly drizzle on olive oil while processor is running. Don’t over-process – it should be a little chunky.
- Transfer olive mixture into a bowl and gently mix in freshly ground pepper.
- Fold in goat cheese.
- Place bread slices on baking sheet. Brush lightly with additional oil. Bake until golden, about 10 minutes. Spread tomato tapenade on toasts and serve.
Makes 16 – 18