Wednesday
May
14, 2008

Bruschetta with Goat Cheese and Olive Tapenade

9 Comments  |  Appetizers, Quick

Bruschetta with Goat Cheese and Olive Tapenade

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.

Ingredients
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

Directions
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.

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  1. My Sweet & Saucy
    May 15, 2008
    #1 | Reply

    I am such a nibbler, so these small bites are perfect for me!

  2. diva@theSugarBar
    May 15, 2008
    #2 | Reply

    really like goats cheese. that looks like a really nice appetizer.

  3. Rockaroo
    May 15, 2008
    #3 | Reply

    I love tapenade! Probably the only one in my family, these look great :)

  4. Hillary
    May 16, 2008
    #4 | Reply

    This sounds like the perfect bruschetta. I love olive tapenade and goat cheese…thanks!

  5. Claudia (cook eat FRET)
    May 16, 2008
    #5 | Reply

    it’s that anchovy that pulls it all together…

    beautifully done
    stunning photo

  6. Lesley
    May 17, 2008
    #6 | Reply

    Er, anchovies aren’t “vegetarian.” :)

  7. Lindsay
    May 17, 2008
    #7 | Reply

    D’oh. Nice catch.

    Me=Genius. :)

  8. mary
    May 18, 2008
    #8 | Reply

    These look delicious. the goat cheese must tempter the strong taste of olives from the tapenade.

  9. S for Kitchen Confit
    May 21, 2008
    #9 | Reply

    Goat cheese and olives together sound delicious – I may have to try this the next time I need an hors d’oeuvre.

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