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VegetarianIntermediate15 min
Black Olive Tapenade & Goat Cheese Meteorites
This savory crostini captures the mystery of the cosmos with a rich, dark olive tapenade base, creamy goat cheese "meteorites," and a bright, fiery finish of sun-dried tomatoes and chili flakes. It's an out-of-this-world appetizer that balances salty, tangy, and spicy notes in a single, satisfying bite.
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Ingredients
- •baguette, sliced 1/2 inch thick
- •tablespoons extra virgin olive oil, plus more for brushing
- •oz soft goat cheese (chèvre)
- •1/2 cup black olive tapenade (store
- •bought or homemade)
- •1/4 cup sun
- •dried tomatoes packed in oil, drained and chopped
- •1/2 teaspoon red pepper flakes
- •Fresh basil leaves, for garnish
Prep Steps
- 1Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and toast for 8 minutes
- 2minutes, or until golden and crisp.
- 3In a small bowl, combine the goat cheese with 2 tablespoons of olive oil until creamy and spreadable.
- 4Spread a generous layer of black olive tapenade on each toasted crostini slice.
- 5Top the tapenade with a dollop of the creamy goat cheese mixture, then sprinkle with the chopped sun
- 6dried tomatoes and red pepper flakes.
- 7Garnish with a small fresh basil leaf before serving.
Chef's Tip & Pairing
A crisp, dry Sauvignon Blanc with its bright acidity and herbaceous notes will cut through the richness of the olive tapenade and complement the tang of the goat cheese beautifully.
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