Bruschetta With Goat Cheese

Submitted by Sydney Mike

"This Italian dish can be prepared in advance & makes for a great appetizer! Preparation time does not include time needed for tapenade to marinate!"

 

• Ready In: 15mins
• Ingredients: 13
• Yields: 12 bruschetta
• Serves: 6

ingredients

• FOR THE TAPENADE

• 1 (14 ounce) can black olives, pitted, finely chopped
• 2 ounces sun-dried tomatoes packed in oil, chopped
• 2 tablespoons capers, chopped
• 1 tablespoon green peppercorn, in juice, crushed
• 2 garlic cloves, crushed
• 3 tablespoons fresh basil, chopped
• 3 -4 tablespoons olive oil
• 1 dash salt
• 1 dash pepper

• FOR THE BASES

• 12 slices ciabatta
• 1⁄4 cup olive oil, for brushing
• 2 garlic cloves, halved
• 1⁄2 cup soft fresh goat cheese

directions

1. FOR THE TAPENADE ~ Mix first 7 tapenade ingredients together, then check seasoning. It shouldn't need too much. Allow to marinate overnight, if possible.
2. FOR THE BASES ~ broil both sides of bread until lightly brown.
3. Brush one side with oil & then rub with a cut clove of garlic. Set aside until ready to serve.
4. Spread bread slices with cheese, roughing it up with a fork, then spoon tapenade on top, & serve.

Reviews

[duonyte]

I did not have the right kind of bread handy, but really wanted to make this. So I made up the tapenade, using kalamata olives and using some ground green peppercorns, as I did not have the brined ones. I made some pasta, threw in some goat cheese and the tapenade, and then some basil leaves. Really nice. I did not put the basil into the tapenade, I will add it just before serving. Oh, my sun-dried tomatoes are not in oil, and I think they worked just fine.

 

[bluemoon downunder]

Totally delicious! Scaled back for three and greatly enjoyed as an appetiser for today's lunch with friends. I used kalamata olives - basically the olives I use all the time - but otherwise followed the recipe exactly, and wouldn't want to change a thing. Thanks! Made for PRMR.

 

[twissis]

Made as a *pressie* for the Dec Aussie/NZ Dec Recipe Swap & to create an appy plate for a lite supper last nite, I made the tapenade as written but slightly altered the prep of the bases. I toasted them & rubbed them w/a fresh garlic clove as directed, but then spread them w/Recipe #338814 by Diana #2 which eliminated the olive oil. *Yum* ! Thx for sharing this recipe w/us. We loved it! :-)

 

[Vicki in CT]

Perfect appy! I did sub kalamata olives as a personal preference and used a hot pepper infused olive oil. I expected this be good, but it really exceeded all expectations.

 

[Sharon123]

Yummy! I quartered the recipe just for me and loved it! The fresh basil really topped off the flavor. Thanks Mike!