Olive And Goat Cheese Tapenade Recipes

OLIVE AND GOAT CHEESE TAPENADE

Steps:

• Leave the goat cheese on the counter for a few hours to come to room temperature.
• Chop the kalamata olives very finely. The texture should be uniform, you might consider using a small food processor.
• Put the goat cheese in a mixing bowl and break up with a fork, then add the olives and chives and combine with a small spatula until the mixture is uniform and very smooth.
• Heat a cast iron pan over medium-low heat and add a tablespoon of butter. Lightly toast the slices of baguette in the hot pan and serve.

BAKED GOAT CHEESE WITH OLIVE TAPENADE AND CROSTINI

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.

OLIVE TAPENADE AND GOAT CHEESE 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.

GOAT CHEESE FLATBREAD WITH SUJUK AND GREEN OLIVE TAPENADE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine olives, parsley, capers, oil, and vinegar in a small bowl. Mix honey and mustard together in another small bowl.
• Place flatbread on a sheet pan. Spread goat cheese evenly over top, then season with pepper. Sprinkle with the olive mixture, then place the sujuk over top.
• Bake in the preheated oven until sujuk is crisp, 7 to 9 minutes.
• Remove from the oven and drizzle with mustard sauce. Cut into 8 slices and serve.

GOAT'S CHEESE & OLIVE TAPENADE SPIRALS

Steps:

• Spread the black olive tapenade over the tortilla wraps, then crumble over the soft goat's cheese and scatter with the olives. Tightly roll up the wraps - neaten them by cutting off the ends. Can be made a few hours ahead and wrapped in cling film. To serve, slice each one into 10 portions. Secure the spirals with cocktail sticks and serve.