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Black & Green Tapenade with Goat Cheese Crostini
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Check out Linda's Appetizer Recipes for more great appetizer ideas. Black & Green Tapenade with Goat Cheese Crostini Olive Tapenade (see recipe below) Preheat the oven to 400 degrees F. Make Olive Tapenade, Oven-Dried Tomatoes, Crostini, and Herbed Goat Cheese; set all aside until ready to assemble. TO ASSEMBLE: On each of the Crostini, spread some Olive Tapenade, 1 tablespoon Herbed Goat Cheese, and top with 1 teaspoon Olive Tapenade. OLIVE TAPENADE: 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 until ready to use. OVEN-DRIED
TOMATOES: Check out my web page on
making
Slow-Roasted Tomatoes. Line a baking sheet with parchment paper; arrange the tomato quarters on the baking sheet, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes. Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed. Yield: 1 1/4 cups Preheat oven to 350 degrees F. Arrange the bread slices
on a baking sheet.
Brush with olive oil and bake approximately 6 to 8
minutes. Remove from oven and very lightly rub the toasted bread with the
garlic clove. Allow to cool before adding toppings. HERBED GOAT
CHEESE: Combine the
parsley, chives, thyme, and pepper and place on a flat surface. Roll the log
of cheese in the mixture, coating all sides and retaining the shape of the
log. Wrap in plastic wrap and refrigerate until needed. |