Goat Cheese & Artichoke Caper Tapenade Crostini

     I also made this yummy tapenade crostini for our Girlie Movie Night Birthday Celebration! So delish!

Tapenade

Ingredients:

1 lemon

1 can artichoke hearts in water

1/4 cup loosely packed fresh parsley

1 garlic clove (peeled)

1/2 cup green olives (pitted, pimento free, and drained)

1 TBsp capers (drained)

5 TBsp olive oil

How to make it:

Zest the lemon to measure 1/2 tsp.

Juice the lemon using a citrus press to measure 1 TBsp.

Drain artichokes using a small mess colander, pat dry using paper towels.

Combine parsley, garlic, lemon zest, juice, artichokes, olives, capers, and oil in a bowl of a food processor.

Cover and process to desired consistency, removing lid to scrap down the sides as necessary.

Crostini

Ingredients:

1 loaf French baguette

2 logs goat cheese

1 recipe tapenade

How to make it:

Preheat oven to 400˚F.

Line a large baking sheet with parchment paper.

Using a bread knife, cut the baguette into twenty four 1/4 inch thick slices.

Cut each goat cheese log in half crosswise, then slice.

Place the bread slices on the prepared baking sheet.

Top bread with a slice of goat cheese and a small scoop of the tapenade, flatten slightly with the back of the spoon.

Bake for 10-12 minutes or until bread is toasted.

Remove from oven to cool slightly.

Serve warm and ENJOY!