Olive Tapenade & Goat Cheese Crostini

by NICHOLAS AMMATURO on June 12th, 2010

Whose doesn’t love olives? I am Italian, so being from the Mediterranean, olives are kinda our thing. My mothers family still operates an olive farm in Italy, which one day I plan to visit and raid. This is a really simple, light appetizer that can be thrown together right before your company comes. If you don’t have a food processor, then you just need to chop everything up really fine, but this is much easier with one.

Ingredients

  • 1 cup pitted Kalamata Olives
  • ¾ cup pitted green olives
  • 3 TBLS capers, rinsed and drained
  • 2 tsp grated lemon peel
  • 2 TBLS lemon juice
  • 2 garlic cloves, quartered
  • 1/3 cup olive oil
  • ¼ tsp crushed red pepper
  • 6oz goat cheese
  • 1 8oz loaf baguette style French bread, cut into ¼” thick slices

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Use a zester or cheese grater for the lemon zest. You can then squeeze the lemon into a bowl to save the juice or use a juicer

 

In a food processor, combine Kalamata olives, green olives, capers, lemon juice, and garlic.

 

Mix while gradually adding 3 TBLS of olive oil. Transfer to a medium bowl. Stir in lemon peel and crushed red pepper. Cover and chill for 1-24 hours to blend flavors.

Meanwhile, preheat oven to 450°F. Brush both sides of bread with remaining oil. Arrange in a single layer on baking sheets. Bake 5 to 7 minutes or until browned.

Let olive mixture and goat cheese come to room temperature for 30 minutes before serving.

To serve, spread the bread slices with goat cheese and top with olive mixture.

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