| 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.
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”