1long skinny baguettesliced into 1-inch slices on a diagonal
4ozplain goat cheese
1Tchopped Italian flat-leaf parsley
1Tfresh oregano leaveschopped
½cchopped sun-dried tomatoes in oilplus 1 t reserved oil
¼cchopped kalamata olives
pinchfresh cracked pepper
¼tfresh lemon zest
1Tvery finely diced onion
½Textra virgin olive oilplus more for brushing the bread
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!