Crostini with Green Olive Tapenade and Goat Cheese

by Valerie on December 31, 2008 · 1 comment

Welcome back to What’s Cooking Wednesday — this is the true last WCW of 2008. Be sure to check out the home of WCW at Tales of the Fairy Blogmother .

This week’s WCW sounds fancier than it is, I promise. My husband and I made a black olive red pepper sauce as part of our Christmas dinner but, due to a badly worded text message on my part (while he was at the grocery store), we ended up with about half a cup of green olives as well.

So I poked around google and found this recipe for green olive tapenade. I also had some rapidly drying out baguette and a smidge of goat cheese, so I figured I would put it all together:

Crostini with Green Olive Tapenade and Goat Cheese

(makes about 12 crostini)

12 slices of baguette

1/2 cup Spanish green olives

1/2 tablespoon capers

3 anchovies

1 teaspoon lemon zest

1/3 cup teaspoon finely chopped parsley

2-3 tablespoons olive oil

2-3 oz of goat cheese

Preheat oven to 350-400 degrees (it’s flexible and depends on what else you are using your oven for. I found 400 degrees worked well and fast for this). Toast the baguette slices in the oven.

While the bread is toasting put the olives, the capers, the anchovies, the lemon zest, and the parsley in the food processor and pulse until thoroughly pureed. Add olive oil and pulse until incorporated.

Spread bread with olive tapenade, top with goat cheese.

Note: I know it’s completely random that I had all these ingredients, but the beauty of it is that you dont need all of them to make this taste good. I bet you could get a lovely result with just the olives, the lemon zest and the parsley.

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{ 1 comment… read it below or add one }

1 Pink Heels January 2, 2009 at 2:55 am

You are adorable! I love that you have an acronym for your weekly feature! Cute!


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