This is my kind of entertaining: minimal effort, maximum “ooh what is THAT?”
Crispy crostini + creamy goat cheese + briny olive tapenade with orange zest = instant apéro night hero.
This recipe is part of my series of easy cocktail, mocktail, and snack recipes for my weekly apéro night at home with a friend. Invite someone over, and join me!
Olive Tapenade with Crostini
1/2 cup walnuts
1 cup mixed black and green olives, pitted
1 garlic clove
2 teaspoons orange zest
1 tablespoon parsley, plus more for garnish
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1-2 tablespoons olive oil
1 baguette, sliced
3 tablespoons olive oil
1/4 teaspoon salt
4 ounces soft goat cheese
Preheat oven to 375° F. Mix together olive oil and salt. Line a baking sheet with parchment paper, then brush bread slices with the oil mixture. Arrange on baking sheet, and bake until golden, about 10-12 minutes.
Make tapenade: Pulse walnuts in bowl of food processor until finely chopped, but not dusty. Transfer to a large bowl. Wipe out food processor bowl. Put the olives, garlic, zest, herbs, salt, pepper, and 1 tablespoon of olive oil into food processor. Process until smooth. If dry, add another tablespoon of olive oil. Transfer to bowl with walnuts and mix together.
Assemble crostini: Spread 1 tablespoon of goat cheese onto each crostini, then place 1 tablespoon of tapenade on top. Garnish with extra parsley.
#aperoanyone #tapenade #easyappetizers
Dining and Cooking