Sometimes we like to eat bites. Not full meals, but rather a series of appetizers in place of a single dish. “Morsels” as Taylor likes to call them. These crispy and tart little toasts are just that, morsels. You’ve got to like olives though – as the tapenade definitely tastes like olives. Strong olives. Though, that could partially be amplified by the fact that I *forgot* to add the olive oil, all 1/4 cup of it, at the end. I guess my mind started thinking about goat cheese and I was a goner…
Mmm… goat cheese…
Bruschetta with Goat Cheese and Olive Tapenade
Makes 1 heaping cup (we made half the recipe and it was more than enough for appetizer sized servings for 3-4 people). Recipe from Wolfgang Puck.
1 cup Niçoise olives, pitted
1 cup small green French olives (Picholine), pitted
1/4 cup oven-dried tomatoes, 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
1 baguette, sliced on a bias into 1/3″ thick slices
4 oz. goat cheese, room temperature
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. Will keep up to 1 week, refrigerated, in a covered container.
Brush bread slices with olive oil, and broil for 1-2 minutes until golden. Spread with goat cheese, and top with a dollop of tapenade.