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.

Vegetarian

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

Method

Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and toast for 8 minutes
minutes, or until golden and crisp.
In a small bowl, combine the goat cheese with 2 tablespoons of olive oil until creamy and spreadable.
Spread a generous layer of black olive tapenade on each toasted crostini slice.
Top the tapenade with a dollop of the creamy goat cheese mixture, then sprinkle with the chopped sun
dried tomatoes and red pepper flakes.
Garnish 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.

From the Tini Crostini Collection