CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
Food networ, Food6 |
1 |
servings |
INGREDIENTS
10 |
|
2 inch olive bread |
1 |
|
Roulibiac or similar goats' cheese |
25 |
g |
Tapenade |
10 |
g |
Roast cherry tomatoes |
2 |
g |
Black olives; stoned and chopped |
25 |
ml |
Olive oil |
15 |
ml |
Basil pesto |
50 |
g |
Black olives; stoned |
2 |
|
Anchovy fillets |
1 |
|
Clove garlic; chopped |
75 |
ml |
Olive oil |
INSTRUCTIONS
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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