ALRIGHTY!!!!......... Sometimes I forget about recipes that are my absolute favorites untill I make them at work. Olive tapanade is one of those things that I love and this recipe is very addicting.
Olive Tapanade on crostini with a lemon goat cheese spread
Brandon's Tapanade:
1/4# Black Olives
1/4# Queen stuffed olives(green)
1/4# Kalamatas
1/4 Pepperoncini's(seeds in)
Garlic 1/8 tsp or to taste
1-pinch of red pepper flakes
don't add any salt but some pepper is fine
2-3 anchovies(optional)
pulse in food processor until finely chopped and toss with enough olive oil(extra virgin) to coat well but not to have any left over.
Crostinis:
Go to store and buy and nice baugette(no need pulling you hair out making one).
Cut on a bias(diagonally) for as many pieces as you want or need
Lay on sheet tray and drizzle with olive oil(extra virgin) and season with salt and pepper
bake in pre-heated 350 degree oven for approx 10 min. take out and let cool down
Goat cheese spread: (this will probably make more than you will need...probably double batch)
1- log of goat cheese (7oz)
2-lemons juiced
heavy cream
Put goat cheese into mixer with paddle attachment. Whip for 1 minute gradually turning up the speed. After one minute turn down to low and add lemon juice. whip for 1 minute gradually turning up the speed. turn down to medium high and SLOWLY add cream untill you get your desired consistancy( i like mine to feel like nice light cream cheese)
Assembly:
Spread crostini with spread, put tapanade ontop. Put in mouth. Chew, chew, chew, chew, chew, chew, chew, chew, chew,chew, chew, chew, chew, chew, chew, chew,chew, chew, chew, chew, chew, chew, chew,chew, chew, chew, chew, chew, chew, chew. Swallow. Repeat.