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Olive Tapenade with Goat Cheese Crostini

I am a sucker when it comes to olives. Simply put, I like them a lot. Olives have that perfect salty and briney flavor that goes perfect with certain dishes. I typically only have olives around the holidays for some odd reason, or used in a Greek salad, and with that said, I love kalamata olives. Kalamata olives have that perfect olive flavor and when the pits are removed, can be made into what is called a tapenade. So there is your fancy word of the day, tapenade. Tapenade is that lovely French based word that basically means finely chopped olives that are mixed with a few simple ingredients, and typically served as an appetizer on crackers or bread.

As my wife is not a big fan of olives, I do my best to try and create something that I hope, just hope, that she might try, and really become to love the flavor of olives that I so much enjoy. So this new recipe is one that I decided to serve on a garlic crostini (yes, another new word for some) along with goat cheese that just had awesomeness written all over it. Lets get started.

Ingredients:

Ingredients for the Crostini:

Start by soaking the olives in cold water for about five minutes, then drain them.

Take all of your olive tapenade ingredients and add them to a blender or food processor and pulse them down until everything is finely chopped. Scrape out the tapenade and place into a small serving bowl.

Next, preheat your oven to 425 degrees.

Brush the olive oil onto each bread round. Place the bread onto a baking sheet and cook in the preheat oven until each round is a nice golden brown. Remove them from the oven. Rub the garlic clove gently onto each round.

To finish this off, smear a bit of the goat cheese onto the crostini and top with a bit of the olive tapenade. Repeat.

Take a bite. You should now find yourself in a place called “Flavortown”. The nice crunch of the crostini paired with the creaminess of the goat cheese and saltiness of the olive tapenade really just sets this one up for a success. Well, a success in my book, but my wife…. I still did not get her to try the olive tapenade. I had my second resort which was a pickled tomato, or just a simple crostini with a goat cheese smear. However you spread it, it is simple, and delicious. I hope you enjoy.

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