It’s summer, which means entertaining season and barbecues and more, right? Except some of us are still boycotting our oven.
Did I mention that we’re expected to break yet another heat record in Chicago today? And the heat index will be around 110?
I’m all in favor of entertaining, but I’m going to minimize what I do to increase heat in my house. Instead, I’m offering up appetizers that don’t require cooking, and we’re using the grill for as much as possible.
This time? It’s all French – goat cheese and tapenade crostini. It’s crunchy, salty, cool, and just yummy overall.
Best of all, it’s a snap to prepare and it doesn’t require the oven.
So wait, what is tapenade anyway? Basically, it’s olives chopped up with other ingredients to make something like a paste.
There are all sorts of different ones, but I love this one paired with the goat cheese. Tapenades are great on bread anytime.
This one has garlic in it, but if it doesn’t, I’m a fan of scraping the crostini lightly with garlic to give it a little more kick. It may not be the prettiest, but it’s awfully yummy!
How to Make Goat Cheese and Tapenade Crostini
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Turn on your grill – remember, we don’t want to heat up the house. If it’s cooler, go ahead and preheat your oven to 350.
Slice the bread about a half-inch thick diagonally to make pretty slices. Place them on a jelly roll tray (to keep them from sliding off – or is that just my issue?) and brush each side lightly with olive oil.
Season the bread with salt and pepper. Place the bread on the grill (or in the oven) until it is just barely golden brown. This will take ten or so minutes, so keep an eye on it.
While the crostini are toasting, go ahead and make the tapenade. Pull out your food processor, and toss in the garlic while it’s running.
Once it’s minced, add the lemon zest, lemon juice, capers, anchovy paste, olives, and 2 tablespoons of olive oil. Process until you have a semi-smooth paste.
Add the parsley and pepper, and either stir to mix or gently pulse to incorporate it. Taste it to see if it needs more pepper (you don’t need to add any salt!) and adjust as needed.
While the bread is still warm (because you can totally make the tapenade in way less time than it takes the crostini to toast), spread goat cheese atop each slice so that it is covered. Place the tapenade atop the goat cheese and gently press to have it adhere just a little bit.
Serve immediately, and watch them disappear. Tell me these don’t look super fancy and unique, but they are so easy to make, no?
Goat Cheese and Tapenade Crostini
Ingredients
- 1 clove garlic
- 1 lemon zested and juiced
- 1 tablespoon capers
- 1 teaspoon anchovy paste
- 1 tablespoon parsley chopped
- 1/4 cup olive oil divided
- 1 cup kalamata and good quality green olives pitted
- Salt and pepper to taste
- 1/2 baguette
- 4 ounces goat cheese
Instructions
- Turn on your grill – remember, we don’t want to heat up the house. If it’s cooler, go ahead and preheat your oven to 350.
- Slice the bread about a half inch thick diagonally to make pretty slices. Place them on a jelly roll tray and brush each side lightly with olive oil.1/2 baguette, 1/4 cup olive oil
- Season the bread with salt and pepper. Place the bread on the grill until it is just barely golden brown. This will take ten or so minutes, so keep an eye on it.Salt and pepper
- While the crostini are toasting, go ahead and make the tapenade. Pull out your food processor, and toss in the garlic while it’s running.1 clove garlic
- Once it’s minced, add the lemon zest, lemon juice, capers, anchovy paste, olives, and 2 tablespoons of olive oil. Process until you have a semi smooth paste.1 lemon, 1 tablespoon capers, 1 teaspoon anchovy paste, 1 cup kalamata and good quality green olives
- Add the parsley and pepper, and either stir to mix or gently pulse to incorporate it. Taste it to see if it needs more pepper and adjust as needed.1 tablespoon parsley
- While the bread is still warm, spread goat cheese atop each slice so that it is covered. Place the tapenade atop the goat cheese and gently press to have it adhere just a little bit.4 ounces goat cheese
- Serve immediately!
Notes
- Use fresh parsley – dried doesn’t work as well here, but if you have to, use 1 tablespoon instead and let it sit for several hours before you serve it.
- If a baguette is not available, Italian bread will work in a pinch.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
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Pat – I'm glad you can see the deliciousness in there. Tapenade and pate are some of the foods that just… aren't pretty to look at!
Sandra – That's one of the best parts of having parties: making something that you don't ordinarily get to eat. Why do you think I entertain so often? 😉 I'll save you one next time I make these!
Oh, my, goodness, I LOVE tapenade and goat cheese! This looks sooooooo good! Too bad I'm the only one in the house that loves this and would eat it. So while I won't be making it, I'll drool at your pics. But I'll remember this for future reference if I ever have to make an appetizer and have people help me eat it! =)
My mouth is watering looking at these pictures….yum!