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2000s Crostini with Warm Goat Cheese and Tapenade

A decade into the oughties, crostini--olive oil and garlic rubbed toasts--are still popular party food. Serve the toasts with a little warm goat cheese schmeer and a mound of olive/tomato/caper tapenade on top. The scent the garlic tomatoes make while roasting is almost the best part! make the tomatoes the night before you want to serve this appetizer.

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Makes 24 or more servings
For crostini:
  • 1 day-old baguette 18-inches long or longer
  • Fresh cracked pepper and sea salt
  • 1 clove of garlic, peeled and cut in half
  • 8-oz log of goat cheese
For roasted tomatoes and tapenade:
  • 3 cloves garlic, finely minced
  • 1 pint cherry tomatoes, halved
  • 2 Tbsp olive oil
  • 2 cups pitted nicoise, black Greek or kalamata olives, rinsed
  • 1 Tbsp tiny capers, drained and rinsed
  • 2 tsp tyme, minced
  • 2 Tbsp flat leaf Italian parsley, minced
  • 2 tsp fresh oregano, minced
  • 2 Tbsp olive oil
  • 1 tsp anchovy paste
  • Fresh snipped basil for garnish
    Instructions
    1. Roast tomatoes: Spread a cookie sheet with parchment. Cover with sliced tomatoes. sprinkle with minced garlic. Drzzle with olive oil. Roast in oven at 300 for 2 hours.
    2. Make crostini: thinly slice baguette. Place baguette slices on a parchment-lined cookie sheet. Rub each with halved garlic clove; brush with olive oil and sprinkle with salt and pepper. toast at 350 for 1/2 hour until browned and crisp. Remove from oven and set aside, leaving toasts on parchment-lined cookie sheet.
    3. Make tapanade: In a food processor, pulse tomatoes. Add olives and pulse. Add capers, anchovy paste and pulse while pouring oil into feed tube. Mix in herbs.
    4. Assemble: Spread each crostini with smear of goat cheese. Toast in 350 oven until goat cheese melts a little. Remove from oven. Top with spoonful of tapenade. Sprinkle with fresh snipped basil.

The nice thing about crostini and tapenades is that you can use whatever type of baguette you like--whole grain, plain, etc. And, you can alter the tapenade by choosing different types of olives and varying the ratio of olive to roasted tomato.
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