Olive And Goat Cheese Tapenade Recipes

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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.

OLIVE TAPENADE & GOATS CHEESE CROSTINI



Olive Tapenade & Goats Cheese Crostini image

Crispy toasted crostini topped with sweetened goats cheese & olive tapenade.

Provided by Sheenam

Categories     Appetizer

Time 20m

Number Of Ingredients 8

15 pieces Crostini (store bought)
3 tbsp Butter (softened)
2 tsp Garlic (crushed)
1/4 cup Goat's Cheese (softened)
2 tsp Honey (optional)
1/4 cup Olive Tapenade (store brought)
6-7 pieces Walnuts (crushed)
1 tbsp Thyme

Steps:

  • Pre-heat the oven at 180 degree celsius & line the crostini on a baking dish.
  • Mix together melted butter & garlic and spread this on the crostini on both sides. Bake the crostini for 7-8 minutes until they are completely toasted and golden brown in colour.
  • In the meanwhile, prepare the goats cheese by adding honey to it. Mix well and keep aside.
  • Crush the walnuts and keep them aside as well.
  • Once the crostini has slightly cooled down, spread about 1/2 tsp of goats cheese and then top it with 1/2 tsp olive tapenade and some crushed walnuts. Garnish with thyme & serve.

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