Kalamata Olive & Goat Cheese Crostini

in Appetizers, Goat cheese

Kalamata Olive Tapenade

Before vacation, we were eating out far more than I care to admit… and I should quickly come to terms with exactly how much before the MasterCard bill comes in! I suffer from burn out and get stuck in a rut a few times a year. Usually, I run to the bookstore and get a new cookbook because nothing reverses a cooking rut faster than new inspiration.

And that’s one of the things that I love most about vacation is that I come home refreshed. Renewed. Inspired. Of course, the time off work is great, too. And so is sightseeing in another city. And falling down a mountain with a snowboard strapped to my feet. Good stuff.

Kalamata Olive Tapenade

We make a real effort to eat differently when we’re on vacation. We try to order things outside of our usual routine – mostly things I wouldn’t necessarily make at home for fear of it not going over well. And when we get home, I like to recreate our favorites.

The Black Olive Tapenade served on bruschetta at Michael’s Italian was the perfect and “different,” Apres ski munchie. My husband even helped me eat them – and gosh, can I tell you just how happy that made me?! :)

I love me some olives. Large, juicy kalamata olives are a long way from those little, black cardboard rings found on supermarket pizza. Michael’s Italian was one of our all-time favorite vacation dinners. If you’re in Breckenridge, try the Bruschetta and the White Lasagna. We weren’t sorry and you probably won’t be either!

Kalamata Olive and Goat Cheese Crostini

Juicy kalamata olives and goat cheese steal the show in this savory crostini.

Ingredients

  • 1 baguette
  • 1/2 cup olive oil, plus more for drizzling
  • 1/2 pound kalamata olives, pitted
  • 2 Tbsp capers, drained
  • 8 anchovy filets or 4 tsp anchovy paste
  • 1 garlic clove
  • 1 Tbsp freshly squeezed lemon juice
  • 2 tsp Dijon mustard
  • 1 tsp fresh thyme leaves, plus more for garnish
  • 1 Tbsp fresh parsley leaves
  • Goat cheese, (room temp) for serving
  • Roasted red peppers, (diced or sliced) for serving

Instructions

  1. Preheat oven to 425. Cut baguette into 1/2-inch slices and drizzle with olive oil.
  2. Bake for 6-8 minutes, until golden brown. Remove from oven and cool slightly. Spread with goat cheese.
  3. Combine the olives, capers, anchovy paste and garlic in a food processor fitted with a steel blade, and pulse 3 times.
  4. Add the olive oil, lemon juice, mustard, thyme and parsley and process until well combined.
  5. Serve on goat cheese crostini, topped with roasted red peppers. Garnish with thyme sprigs/leaves.

Notes

Yields: ~18 servings

Olive Tapenade adapted Food Network, Crostini inspred by Michael's Italian

Estimated time: 20 minutes

13 comments… add one

  • I feel the same way after vacations :-)

    Lovely tapenade!!

  • I love goat cheese on toasted baguettes topped with tapenade or pesto. These look colorful and so delicious!

  • I’ll keep that in mind, because I’m going to be in Breckenridge in 2 weeks!

  • Wow, the tapenade looks delicious, but I’m just blown over by how amazing your pictures look!!

  • Your photographs are gorgeous! I’m starving just reading about these. Kalamata Olives are my favorite as well :) Thanks for the tip about the anchovy paste.

  • Love crostini! It is the perfect appetizer or light meal!

  • I just love these small bites and can make an entire meal off various crostini. Don’t you just love Ina’s recipes? Your tapenade looks so great!

  • I love anything with goat cheese. Add crostini and you really have something special. Wonderful dish!

  • Tapanede is amazing and is always great especially when paired with goat cheese – Gotta love that Barefoot Contessa!!!

  • Cooking with “bait” – you sound exactly like my dad. (Bait, which we call sushi, that is.)

    I’ve never eaten or made tapenade. But with cheese and bread? I’ll give it a go. (Plus I LOVE Ina. LOVE her.)

  • OH YUM! These look fantastic!!! :)

  • Great looking crostini!

  • I really love goat cheese it is really delicous. Most of the time I eat it as a dessert or use it to make a salsa.

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