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Saturday, November 22, 2008

Homemade Olive Tapenade: Recipe

I love the salty taste of olive tapenade; it's great with crusty bread and adding a more savory flavor, like smooth goat cheese, makes this a terrific little bite. I made this little nibble for a special dinner but I would suggest that you can use it throughout the holiday season since it's very easy to do and gets a great response.

You can use the Olive paste on the bottom of bruschetta, as well.

Goat Cheese and Homemade Olive Tapenade Crostini
1 French Baguette sliced on the diagonal, 1 1/2" thick
5 Tbsp. Olive Oil

1/2 cup of pitted (no pits) Kalamata Olives
1/4 cup extra large pitted (no pits) green Sicilian Olives
1/4 cup olive oil
1 garlic clove

8 oz goat cheese, slightly softened

Preheat oven to 375. With a pastry brush, baste both sides of each piece of bread with olive oil and place on a cookie sheet. Bake for 7 minutes, turn and bake another 8 minutes. Remove bread and allow to cool.

In the food processor, combine the olives and garlic and pulse until almost all large pieces have been made smaller. Add the oil and process until smooth. Scrape down sides, if needed, and repeat.

Spread each bread piece with a thin layer of tapenade and then spread only one-half of the bread with goat cheese. Serve at room temperature.

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