terry pogue

Black And Green Olive Tapenade With Goat Cheese Crostini

Recipe By: Wolfgang Puck


For The Tapenade

1 cup Niçoise olives -- pitted
1 cup small green French olives (Picholine) -- pitted
1/4 cup Oven-Dried Tomatoes -- (see recipe), drained
1 tablespoons capers
1 garlic clove
1 anchovy fillet
1/2 tablespoons chopped fresh basil leaves
1/2 tablespoons chopped fresh thyme leaves
1/2 tablespoons chopped fresh flat-leaf parsley leaves
1/4 tablespoons chopped fresh oregano leaves
1/4 cup extra-virgin olive oil
FOR THE CROSTINI == 1 loaf crusty French bread -- sliced on a bias
Goat cheese

In a food processor, combine all the ingredients except the olive oil.
Using the pulse button, process until coarsely chopped and well blended.
Continue to process, slowly adding the olive oil. Refrigerate in a covered
container. Use as needed for up to 1 month. Preheat oven to 400 degrees.
Place bread slices on a cookie sheet and bake for 5 minutes, or until
lightly toasted. Spread crostini toast with a thin layer of goat cheese,
then add tapenade. Serve immediately.

This recipe yields 1 heaping cup.

Comments: Crostini are thin versions of the classic Italian
Bruschetta. Tapenade is the great olive spread of Provence. It's a
perfect combination.

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