Monday, September 9, 2013

Goat Cheese & Roasted Red Pepper Sun-Dried Tomato Tapenade Crostini

     I made these for our Girlie Movie Night Birthday Celebration.  Everyone loved them!



1/2 cup sun-dried tomatoes in oil
1/2 cup loosely packed fresh parsley
1 garlic clove (peeled)
1/4 cup kalamata olives (pitted and drained)
1/4 cup walnuts halves (toasted)
2 TBsp olive oil
1 TBsp balsamic vinegar
1 cup jarred roasted peppers (drained and patted dry)

How to make it:

Drain tomatoes in a small colander.
Place tomatoes in a microwavable bowl, microwave on HIGH for 15-20 seconds or until tomatoes are slightly softened.
Combine parsley, garlic, olives, and walnuts in a bowl of a food processor.
Cover and pulse until coarsely chopped.
Add tomatoes, oil, and vinegar, process until coarsely chopped.
Add peppers, process to desired consistency, removing lid and scraping down the sides of the bowl as 



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!

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