When I was little, the taste of olives were the only type of food that turned my stomach. Well, lets call it an acquired taste, as I now have to scout grocery stores that have olive bars before planning my next grocery trip. The mixing and matching of the various briny bites of goodness make trips to the grocery store so much more satisfying. One of my favorite things to nibble on as a light meal or as appetizers with some good vino is a cheese plate. I mix together my favorite cheeses: goat, bleu, parmesan, and add some crackers or crostini and top it off with various olives. This appetizer is inspired by my love for these types of cheese plates, combining a crispy platform of crostini and topped with the perfect combination of creamy goat cheese and briny olive spread.
Crostini with Goat Cheese & Olive Tapenade
1 cup mixed olives (Kalamata, Green, Black, etc.)
1 small lemon, juiced
3 anchovy fillets
1/3 cup olive oil
1/4 cup fresh parsley
5 ounces goat cheese
Salt & Pepper
In a food processor, combine olives, lemon juice, anchovies, olive oil and parsley. Pulse until coarsely processed and combined. Set aside.
Slice baguettes 1/4 inch thick. Lay out on a baking sheet and drizzle generously with olive oil and sprinkle with salt and fresh ground pepper. Turn over and repeat on then opposite side. Bake at 400 F for 20 minutes or until golden brown.
Spread room temperature goat cheese on cooled crostini, top with a tablespoon olive tapenade. Sprinkle fresh parsley on top for freshness and a pop of color.