Goats' cheese, olive and sundried tomato crostini
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | 2 inch olive bread | |
| 1 | Roulibiac or similar goats' cheese | |
| 25 | grams | Tapenade |
| 10 | grams | Roast cherry tomatoes |
| 2 | grams | Black olives; stoned and chopped |
| 25 | millilitres | Olive oil |
| 15 | millilitres | Basil pesto |
| 50 | grams | Black olives; stoned |
| 2 | Anchovy fillets | |
| 1 | Clove garlic; chopped | |
| 75 | millilitres | Olive oil |
Directions
TAPENADE
Brush the olive bread croutes with the olive oil and bake in a hot oven until golden brown.
Brush the croute with a little of the tapenade. Slice the goats' cheese and lay a slice on each croute
Place on top of the roast cherry tomatoes and olives and place back in the hot oven for 5 minutes.
Remove from the oven and spoon over a little basil pesto.
Tapenade:
Blend all the ingredients together in a food processor and serve with the crostini.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.