Midnight Spider's Nest Crostini

A hauntingly delicious appetizer featuring a rich, salty black olive tapenade spread over a crisp crostini. A delicate web of tangy goat cheese and a sprinkle of black sesame seeds complete this spooky, yet sophisticated, bite.

Cheese & Dairy

Ingredients

1 baguette, thinly sliced and lightly toasted
4 ounces black olive tapenade
4 ounces fresh goat cheese, softened
2 tablespoons olive oil, extra virgin
1 clove garlic, minced
1/4 cup fresh basil leaves, finely chopped
Pinch of red pepper flakes
Sea salt and freshly ground black pepper to taste
2 tablespoons balsamic glaze, for drizzling
Edible black sesame seeds or poppy seeds, for garnish (optional, for "spider eggs" effect)

Method

Preheat oven to 350°F (175°C). Arrange baguette slices on a baking sheet and lightly toast for 5-7 minutes minutes until golden and crisp. Remove from oven and let cool slightly.
In a small bowl, combine the softened goat cheese with minced garlic, chopped basil, red pepper flakes, a drizzle of olive oil, and a pinch of sea salt and black pepper. Mix until well combined.
Spread a thin layer of black olive tapenade evenly over each toasted baguette slice.
Carefully spoon or pipe the goat cheese mixture on top of the tapenade, creating a "nest-like" swirl or mound.
Drizzle each crostini with a small amount of balsamic glaze.
For an extra "spider's nest" effect, sprinkle a few edible black sesame seeds or poppy seeds over the goat cheese mixture.
Serve immediately and enjoy the gourmet flavors of the Midnight Spider's Nest Crostini.

Chef's Tip & Pairing

For a truly black tapenade, add a tiny pinch of food-grade activated charcoal powder to the mixture. Pair this salty, earthy crostini with a crisp, dry Spanish Albariño, whose bright acidity will cut through the richness of the olives and cheese.

From the Tini Crostini Collection