CROSTINI OF SUN-DRIED TOMATO TAPENADE

CROSTINI OF SUN-DRIED TOMATO TAPENADE image

Number Of Ingredients 19

Crostini
1 baguette, sliced diagonally into slices 1/4 inch thick
1/4 c. olive oil
1 garlic clove, peeled
5 oz goat cheese at room temp
Tapenade
1 anchovy fillet
2 tablespoons milk
1/2 cup brine cured olived such as Kalamata, pitted
2 cloves garlic, peeled
3 tablespoons capers, rinsed
1/4 teaspoon lemon zest
1/2 teaspoon herbes de Provence
2 tablespoons lemon juice
2 tablespoons parsley leaves
3/4 cup sun-dried tomatoes in oil
1/4 teaspoon kosher salt
pinch of black pepper
Preheat oven to 375 F

Steps:

Make Crostini: Brush the bread slices on both sides with olive oil. Arrange the slices on a baking sheet and cook until the slices are golden around the edges and crisp, about 10-15 minutes. Set aside to cool Tapenade: Place anchovy, olives, garlic, capers, lemon zest, herbes de Provence, lemon juice, parsley leaves, sun-dried tomatoes, salt and pepper in the bowl of a food processor. Pulse until smooth. Assembly: Rub one side of each crostini with a clove of garlic. Spread 1 tablespoon of the goat chees evenly over the toasts and a dollop of tomato tapenade on the goat cheese. Garnish with a sprig of parsley and serve immediately.