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Categories:
imported olive marinated artichoke hearts fresh basil olive oil capers orange zest Bread goat cheese
Viewed: 77 - Published at: 3 years agoIngredients
- 1 cup imported olive, pitted, sliced
- 1/2 cup marinated artichoke hearts, drained and chopped
- 1/3 cup fresh basil, chopped (*NOT* dried)
- 3 tablespoons olive oil
- 1 tablespoon capers, drained
- 1 teaspoon orange zest, grated
- 18 slices French bread (cut 1/2-inch thick)
- 4 ounces crumbled goat cheese, your choice (French feta, boursin, chevre, etc.)
Method
- Preheat oven to 375 degrees.
- In a food processor or blender, combine the olives (save a few for garnish), artichoke hearts, 1/4 cup fresh basil, olive oil, capers, and the orange zest. Pulse mixture until coarsely pureed. Set aside.
- Arrange the bread slices on a baking sheet and toast in the preheated oven until lightly browned on both sides, approximately 10 minutes total.
- Remove the toast from the oven. Divide the tapenade mixture and spread on each slice. Top with the goat cheese of your choice; return to oven and bake 1-2 minutes or just until cheese melts.
- Transfer the toast to a serving platter and garnish with the remaining sliced olives and some fresh basil.
