Goats' cheese, olive and sundried tomato crostini

1 servings

Ingredients

Quantity Ingredient
10 2 inch olive bread
1 Roulibiac or similar goats' cheese
25 grams Tapenade
10 grams Roast cherry tomatoes
2 grams Black olives; stoned and chopped
25 millilitres Olive oil
15 millilitres Basil pesto
50 grams Black olives; stoned
2 Anchovy fillets
1 Clove garlic; chopped
75 millilitres Olive oil

Directions

TAPENADE

Brush the olive bread croutes with the olive oil and bake in a hot oven until golden brown.

Brush the croute with a little of the tapenade. Slice the goats' cheese and lay a slice on each croute

Place on top of the roast cherry tomatoes and olives and place back in the hot oven for 5 minutes.

Remove from the oven and spoon over a little basil pesto.

Tapenade:

Blend all the ingredients together in a food processor and serve with the crostini.

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