Olive Tapenade with a Goat Cheese Crostini

• 2 cups Kalamata Olives, Pits Removed
• 3 cloves Garlic, Chopped
• 1 whole Anchovy Fillet
• 1/4 cups Flat Leaf Parsley
• 1/4 cups Olive Oil
• 1/2 teaspoons Cracked Black Pepper
• 1/4 cups Olive Oil
• 1 loaf Rustic French Bread, Sliced Into 1/2 Inch Rounds
• 1 clove Garlic
• 1/2 cups Goat Cheese, Room Temperature

1. Start by soaking the olives in cold water for about five minutes, then drain them.
2. Take all of your olive tapenade ingredients and add them to a blender or food processor and pulse them down until everything is finely chopped.
3. Scrape out the tapenade and place into a small serving bowl.
4. Next, preheat your oven to 425 degrees F.
5. Brush the olive oil onto each bread round.
6. Place the bread onto a baking sheet and cook in the preheat oven until each round is a nice golden brown.
7. Remove them from the oven.
8. Rub the garlic clove gently onto each round.
9. To finish this off, smear a bit of the goat cheese onto the crostini and top with a bit of the olive tapenade.
10. Repeat.
11. Take a bite.
12. You should now find yourself in a place called Flavortown.
13. The nice crunch of the crostini paired with the creaminess of the goat cheese and saltiness of the olive tapenade really just sets this one up for a success.
14. Well, a success in my book, but my wife ...
15. I still did not get her to try the olive tapenade.
16. I had my second resort which was a pickled tomato, or just a simple crostini with a goat cheese smear.
17. However you spread it, it is simple, and delicious.
18. I hope you enjoy.

olives, garlic, anchovy fillet, parsley, olive oil, pepper, olive oil, bread, clove garlic, goat cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/olive-tapenade-with-a-goat-cheese-crostini/ (may not work)