Tapenade Crostini with Goat Cheese Moons

It’s the holidays, people.  Time for entertaining, time for appies.  Here’s a zippy little number.  Pass around to crunch on with your hot toddies.

The Prep:

Crostini:

• slice a baguette thin
• brush with olive oil
• S&P and garlic powder
• 350° for 4 mins (they shouldn’t brown much)

Tapenade:

• clove of garlic, smashed
• small handful capers
• chopped shallot
• a couple anchovy fillets
• lots of Kalamata olives, pitted
• finely chopped fresh rosemary and thyme
• touch of lemon zest
• cracked pepper
• break out the guns and discipline it all with a mortar and pestle (or you could pulse in the food processor, but keep some texture)

At service:

• using dental floss (not mint-flavored, people!) slice small circles of goat cheese, halve
• tapenade onto toasted crostini
• goat cheese moons atop
• broil until goat cheese starts to brown
• evacuate, top with small thyme bud

The Takeaway:

Nobody will judge you that much if you use store-bought tapenade here.  But it’s a whole different dish when you make it yourself.  So if you have the time and the inclination, get it done.

p.s. The new bar is finished!!  Having a Sunday brunch with friends to break it in.  Thanks Slade Architecture and PM Contracting – nice work everyone!