| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
July 1990 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Firmly packed pitted ripe olives; drained well |
| 6 |
oz |
Soft mild goat cheese |
| 1 |
sm |
Garlic clove; if desired, minced |
|
|
; and mashed to a |
|
|
; paste with 1/4 |
|
|
; teaspoon salt |
| 3 |
tb |
Minced scallion |
|
|
Tabasco to taste |
| 20 |
|
Thin diagonal slices of French or Italian; toasted |
|
|
; bread |
INSTRUCTIONS
In a food processor chop the olives, add the goat cheese, the garlic paste,
the scallion, and the Tabasco, and blend the mixture until the olives are
chopped fine. Spread the mixture evenly on the toasts, arrange the toasts
on a baking sheet, and broil them under a preheated broiler about 2 inches
from the heat for 1 minute, or until the cheese is just melted and
glistening.
Makes 20 toasts.
Gourmet July 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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