Black Olive And Goat Cheese Croustade Recipes

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SWEET POTATO AND GOAT CHEESE GRATIN WITH BLACK OLIVES



Sweet Potato and Goat Cheese Gratin With Black Olives image

Provided by Elaine Louie

Categories     side dish

Time 1h45m

Yield 4 servings as a side dish

Number Of Ingredients 8

2 pounds sweet potatoes or yams
3 ounces butter, unsalted
1 large shallot, finely chopped
3 ounces creamy fresh goat cheese
Kosher salt and black pepper to taste
1/4 cup Niçoise olives, pitted
2 tablespoons olive oil
4-5 basil leaves, finely chopped

Steps:

  • Preheat the oven to 350 degrees. If you are using an aluminum baking sheet, cover the bottom with parchment paper or Silpat, so that the potatoes won't discolor and turn brown while baking. If you are using a ceramic or stainless-steel baking sheet, you don't need to cover the bottom. Slice each sweet potato in half, lengthwise, and place face down on the tray. Bake until they are soft, about 35 to 45 minutes. Remove and allow to cool.
  • Increase the heat in the oven to 400 degrees, place the pitted olives on a small baking sheet, and bake until they become hard and brittle, about 20 to 25 minutes.
  • While the olives are baking, place a medium-size sauté pan with a heavy bottom over medium heat. Add the butter and brown it until it turns a hazelnut color and has a nutty fragrance, about 5 to 6 minutes. Add the chopped shallots and allow to cook for about 3 minutes until translucent. Be careful not to burn the butter.
  • When the sweet potatoes are cool, scoop out the insides and place in a bowl. Pour the butter and shallot mixture over the sweet potatoes, and mix. Season with salt and pepper, to taste, going lightly on the salt since the olives, which are added at the end, are salty. Place the sweet potato mix in a baking dish so that the sweet potatoes are one-inch thick. Spread the creamy goat cheese, in shallow dollops, over the sweet potatoes so that the sweet potatoes are clearly visible, at the edges and elsewhere. Bake at 400 degrees until the cheese and potatoes start to brown in some spots, about 15 minutes. The gratin won't brown like a traditional potato gratin; the colors of the sweet potatoes and the goat cheese will still be very present, but the goat cheese will turn beige, and the potatoes will begin to brown a bit.
  • Once the olives are cool, chop them finely, and mix with the olive oil and the chopped basil. Spoon the olive mixture over the sweet potatoes and serve.

Nutrition Facts : @context http, Calories 489, UnsaturatedFat 13 grams, Carbohydrate 50 grams, Fat 29 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 15 grams, Sodium 709 milligrams, Sugar 11 grams, TransFat 1 gram

BAKED GOAT CHEESE WITH OLIVE TAPENADE AND CROSTINI



Baked Goat Cheese with Olive Tapenade and Crostini image

Provided by Tyler Florence

Categories     appetizer

Time 25m

Yield Serves 4-6

Number Of Ingredients 5

1 small round (approx 8ox) Goat cheese, firm and good quality (NOT the log, should have a nice aged casing)
1 jar olive tapenade
1 french baguette
extra-virgin olive oil
kosher salt and freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F. Slice baguette up into thin rounds and lay out on a roasting tray. Drizzle with olive oil and season with a little salt and freshly ground black pepper. Bake in the oven for about 7-8 minutes until golden brown then set aside.
  • Place the whole log of goat cheese in the oven, depending on the shape you may choose to cut the log in half, and bake for 5-7 minutes until it is warm through and just starting to melt.
  • Serve warm goat cheese with crostini and fresh olive tapenade.

BLACK OLIVE AND GOAT CHEESE CROUSTADE



Black Olive and Goat Cheese Croustade image

Let store-bought pizza dough make you look like a kitchen pro! A delicious spread of Lindsay® Black Ripe Pitted Olives and sauteed leeks, topped with goat cheese and fresh herbs, make for impressive party fare without the fuss.

Provided by LindsayOlives

Categories     Olive Appetizers

Time 30m

Yield 8

Number Of Ingredients 7

1 teaspoon unsalted butter
¼ cup leeks, diced
¼ cup Lindsay® Black Ripe Pitted Olives, diced
1 (10 ounce) package prepared pizza dough
3 ounces goat cheese, crumbled
1 teaspoon thyme, chopped
1 teaspoon oregano, chopped

Steps:

  • Heat butter in a small saute pan over medium heat. Add leeks and cook for 3-4 minutes until soft. Remove from heat and stir in olives. Set aside.
  • Cut pizza dough into 20 (1/2 ounce) pieces. Shape into 2-inch circles and place on a lightly greased parchment lined baking sheet. Bake in a 400 degree oven for 7-8 minutes.
  • Remove from oven and spread each disk with olive mixture. Top with goat cheese and bake for an additional 5-7 minutes at 400 degrees. Sprinkle with fresh herbs just before serving.

Nutrition Facts : Calories 144.6 calories, Carbohydrate 17.8 g, Cholesterol 9.7 mg, Fat 5.5 g, Fiber 0.5 g, Protein 5.5 g, SaturatedFat 2.5 g, Sodium 321 mg, Sugar 2.2 g

OLIVE TAPENADE AND GOAT CHEESE CROSTINI



Olive Tapenade and Goat Cheese Crostini image

A good-quality jarred tapenade -- a salty olive paste -- makes these hors d'oeuvres a breeze to put together.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 6

3/4 cup green- or black-olive tapenade
3 tablespoons fresh thyme, leaves, plus sprigs for garnish
5 tablespoons finely chopped walnuts, (1 1/4 ounces)
1/4 cup dried currants
5 ounces soft goat cheese
Quick Crostini

Steps:

  • In a small bowl, combine tapenade, thyme leaves, walnuts, and currants. Spread 1 to 2 teaspoons goat cheese onto each crostini. Place 1 to 2 teaspoons olive mixture on top, and garnish each with thyme tips. Serve.

BLACK OLIVE AND GOAT CHEESE SANDWICHES



Black Olive and Goat Cheese Sandwiches image

Provided by Bill Telepan

Categories     Sandwich     Olive     Picnic     Mother's Day     Lunch     Goat Cheese     Bell Pepper     Tortillas     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 15

Goat cheese:
1 pound fresh goat cheese
1/4 cup cream
2 tablespoons chopped thyme leaves
Place all the ingredients in a bowl and stir to combine. Set aside.
Tapenade:
1 cup pitted Kalamata olives
2 anchovy fillets
2 teaspoons capers packed in brine, rinsed and drained
1/2 teaspoon smashed garlic (use the edge of a large, wide-bladed knife)
Place all of the ingredients in a food processor fitted with the metal blade and process until finely chopped. Transfer to a bowl and set aside.
Assembly:
8 flour tortillas, 10 inches in diameter
2 roasted red bell peppers
2 cups frisée, coarse ends trimmed, curly tips torn into pieces

Steps:

  • 1. Lay the tortillas in front of you. Spread 1/4 cup of the goat cheese over the center portion of each tortilla. Spread 1 generous tablespoon of the tapenade over the goat cheese.
  • 2. Cut each pepper half into 6 strips and lay 3 strips along the center of each tortilla. Top the pepper with some frisée.
  • 3. Fold two sides of the tortilla over the frisée, then roll up the tortilla. Cut each wrap crosswise into 4 pieces and serve from a platter.

BLACK OLIVE AND GOAT CHEESE CROUSTADE



Black Olive and Goat Cheese Croustade image

Let store-bought pizza dough make you look like a kitchen pro! A delicious spread of Lindsay® Black Ripe Pitted Olives and sauteed leeks, topped with goat cheese and fresh herbs, make for impressive party fare without the fuss.

Provided by LindsayOlives

Categories     Olive Appetizers

Time 30m

Yield 8

Number Of Ingredients 7

1 teaspoon unsalted butter
¼ cup leeks, diced
¼ cup Lindsay® Black Ripe Pitted Olives, diced
1 (10 ounce) package prepared pizza dough
3 ounces goat cheese, crumbled
1 teaspoon thyme, chopped
1 teaspoon oregano, chopped

Steps:

  • Heat butter in a small saute pan over medium heat. Add leeks and cook for 3-4 minutes until soft. Remove from heat and stir in olives. Set aside.
  • Cut pizza dough into 20 (1/2 ounce) pieces. Shape into 2-inch circles and place on a lightly greased parchment lined baking sheet. Bake in a 400 degree oven for 7-8 minutes.
  • Remove from oven and spread each disk with olive mixture. Top with goat cheese and bake for an additional 5-7 minutes at 400 degrees. Sprinkle with fresh herbs just before serving.

Nutrition Facts : Calories 144.6 calories, Carbohydrate 17.8 g, Cholesterol 9.7 mg, Fat 5.5 g, Fiber 0.5 g, Protein 5.5 g, SaturatedFat 2.5 g, Sodium 321 mg, Sugar 2.2 g

PASTA WITH GOAT CHEESE AND BLACK OLIVES



Pasta With Goat Cheese and Black Olives image

For a fantastically quick and speedy meal try this recipe for penne tossed with crumbled goat cheese and olives

Provided by English_Rose

Categories     Penne

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

salt & freshly ground black pepper
1 lb penne
3 garlic cloves, crushed
8 anchovy fillets, chopped
4 tablespoons olive oil, plus extra for drizzling
7 ounces pitted black olives, chopped
7 ounces goat cheese, roughly crumbled
4 tablespoons finely chopped flat leaf parsley

Steps:

  • Bring a large pan of salted water to the boil.
  • Add the penne and cook until al dente, around 10 minutes.
  • Meanwhile, mix together the garlic, anchovy and olive oil into a paste.
  • Drain the cooked pasta and transfer to a large bowl. Toss with the garlic paste, chopped olives and goat cheese. Season with freshly ground pepper.
  • Drizzle with olive oil and sprinkle with parsley. Serve at once.

Nutrition Facts : Calories 783.7, Fat 36.8, SaturatedFat 13.3, Cholesterol 46, Sodium 987.7, Carbohydrate 95.3, Fiber 14.2, Sugar 1.3, Protein 22.1

BLACK OLIVE AND GOAT CHEESE TART (ANTHONY SEDLAK)



Black Olive and Goat Cheese Tart (Anthony Sedlak) image

Make and share this Black Olive and Goat Cheese Tart (Anthony Sedlak) recipe from Food.com.

Provided by Oishi

Categories     Lunch/Snacks

Time 40m

Yield 1 tart, 4 serving(s)

Number Of Ingredients 20

4 roma tomatoes, halved, cored and seeds removed
2 tablespoons olive oil
1 sprig thyme
salt and pepper
2 cups basil leaves, washed and dried well
3 tablespoons pine nuts
1/3 cup grated parmesan cheese
1 garlic clove
1/4 cup olive oil
salt
2 cups pitted black olives
4 cloves roasted garlic
1 cup olive oil
pre-rolled butter puff pastry (1/2 of a 450 g package)
1 egg yolk
1/4 cup basil leaves, washed and roughly torn
1/4 cup goat cheese, room temperature
2 tablespoons olive oil
3 tablespoons grated parmesan cheese
salt and pepper

Steps:

  • Oven Dried Tomatoes.
  • To prepare oven dried tomatoes, preheat oven to 375. Lightly toss tomatoes, thyme and oil to coat. Season with salt and pepper. Arrange tomatoes on rack placed above baking tray; bake until tomatoes are dried, but still tacky to the touch, about 30 minutes.
  • Pesto.
  • To prepare pesto, combine ingredients in blender and pulse until smooth paste is formed. Season to taste with salt.
  • Tapenade.
  • To prepare tapenade, combine ingredients in blender and pulse until smooth paste is formed.
  • Black Olive and Goat Cheese Tart.
  • Preheat oven to 425. Lightly flour board and roll puff pastry to form a 8x12 inch rectangle. (Excess puff pastry can be frozen for future use.).
  • Transfer to parchment lined baking tray. Pierce puff in several places with fork.
  • Spread pesto thinly on top, leaving a 1/2 inch border around edges. Spread dollops of tapenade on top. Arrange oven dried tomatoes on top and crumble spoonfuls of goat cheese evenly across tart.
  • Brush egg yolk lightly on border and sprinkle grated parmesan on top. Bake at 425 until edges become light golden and puffy, about 8-10 minutes.
  • Top with torn basil leaves. Let cool slightly before serving.

Nutrition Facts : Calories 930.1, Fat 97.4, SaturatedFat 14.9, Cholesterol 57.8, Sodium 779.9, Carbohydrate 11.4, Fiber 5.1, Sugar 2.2, Protein 8.7

CROUSTADES OF RED PEPPERS WITH GOAT CHEESE



Croustades of Red Peppers with Goat Cheese image

Provided by Anne Willan

Categories     Cheese     Pepper     Appetizer     Broil     Spring     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 appetizer servings

Number Of Ingredients 10

4 red peppers
3 to 4 tablespoons olive oil
2 onions, sliced
2 to 3 thyme sprigs
salt and pepper
2 garlic cloves, crushed
2 tomatoes, peeled, seeded, and chopped
2 tablespoons capers, drained
4 thick slices of country bread
6 oz/175 g soft goat cheese

Steps:

  • Heat the broiler and broil the peppers on a baking sheet until black and blistery, turning them to cook evenly. Once they're blackened on all sides, fasten them in a plastic bag so they steam and the skin is loosened. Leave the broiler alight. When the peppers are cool, slip off their charred skins with your fingers. Don't worry about leaving a few flecks of black - it adds flavor. Cut the peppers in half and then in strips, discarding the cores and seeds.
  • Heat the oil in a large frying pan and fry the onions with the thyme, salt, and pepper until soft and starting to brown, 5 to 7 minutes. Stir in the garlic and cook until golden. Add the tomatoes and capers and cook, stirring often until the tomatoes are cooked and thickened, 3 to 5 minutes. Add the peppers and continue cooking until tender, 3 to 5 minutes. Taste and adjust the seasoning.
  • Oil a baking sheet and set it aside. Toast the bread and arrange the pepper mixture on top. Slice the cheese and put the slices on the peppers. Broil the croustades on the baking sheet until the cheese is lightly browned and the edges are melted, 2 to 3 minutes. Serve warm.

BLACK OLIVE & GOAT'S CHEESE TARTLETS



Black olive & goat's cheese tartlets image

Stylish veggie bite-sized treats for a posh party

Provided by John Torode

Categories     Buffet, Canapes

Time 40m

Yield Makes 20

Number Of Ingredients 5

375g pack ready-rolled puff pastry
1 egg , lightly beaten
2 x 200g/7oz packs crumbly goat's cheese
handful pitted black olives , sliced
chopped parsley , to serve

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Unwrap the puff pastry and, using a 5cm cutter, cut out 20 rounds (you may need to re-roll the pastry trimmings to get 20 circles). Now use a slightly smaller cutter to make a light dent in the pastry, creating a rim. Use a fork to make a few pricks in the centre of the pastry; this will stop it from rising, while letting the outer rim puff up.
  • Place the pastry discs on a baking sheet and brush all over with the egg. Crumble the goat's cheese in the centre of each tartlet and scatter over the olives. Can be made up to this point up to 2 days ahead and kept in the fridge. Cook for 15-18 mins until the pastry is puffed and golden brown. Sprinkle with parsley before serving.

Nutrition Facts : Calories 117 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 7 grams carbohydrates, Protein 4 grams protein, Sodium 0.42 milligram of sodium

GOAT CHEESE CROSTINI WITH BLACK-OLIVE PASTE



Goat Cheese Crostini With Black-Olive Paste image

Provided by Moira Hodgson

Categories     easy, quick, appetizer

Time 30m

Yield 24 crostini

Number Of Ingredients 5

1 baguette cut in 1/2-inch diagonal slices (or 8 slices thick country-style bread cut into 3-by-3-inch slices 1/2-inch thick)
12 tablespoons black-olive paste
1/4 pound goat cheese, like Montrachet, at room temperature
1 cup diced sun-dried tomatoes
Chopped chives, parsley or basil to garnish

Steps:

  • Preheat oven to 400 degrees. Place the slices of bread on a baking sheet and bake them until lightly brown (about 10 minutes). The slices may be toasted under a broiler or over a grill instead.
  • Spread the slices with olive paste, then with goat cheese and tomatoes.
  • Preheat broiler. Broil crostini for about five minutes (just to melt the cheese). Arrange on a serving platter and sprinkle with chives, parsley or basil.

Nutrition Facts : @context http, Calories 58, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 161 milligrams, Sugar 1 gram, TransFat 0 grams

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