Crostini with Sun-Dried Tomato Tapenade and Herbed Goat Cheese
Ingredients
- 1 long skinny baguette sliced into 1-inch slices on a diagonal
- 4 oz plain goat cheese
- 1 T chopped Italian flat-leaf parsley
- 1 T fresh oregano leaves chopped
- ½ c chopped sun-dried tomatoes in oil plus 1 t reserved oil
- ¼ c chopped kalamata olives
- 2 T capers
- pinch kosher salt
- pinch fresh cracked pepper
- ¼ t fresh lemon zest
- 1 T very finely diced onion
- ½ T extra virgin olive oil plus more for brushing the bread
Instructions
- Heat the oven broiler. Place the bread slices on a large baking sheet. Brush both sides with olive oil. Toast lightly under the broiler, turning once (watch them, they will cook quickly!)
- In a small bowl, combine the goat cheese, parsley, oregano, and 1 t oil from the jar of sun-dried tomatoes. Set aside.
- In another small bowl, combine the tomatoes, olives, capers, salt, pepper, lemon zest, onion, and 1 T olive oil.
- Take each toasted crostini and spread a thin layer of the goat cheese mixture. Top each with tapenade.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!