Bruschetta With Goat Cheese

• 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

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.

tapenade, black olives, tomatoes, capers, green peppercorn, garlic, fresh basil, salt, pepper, bases, ciabatta, olive oil, garlic, goat cheese

Taken from www.food.com/recipe/bruschetta-with-goat-cheese-304573 (may not work)