Easy Olive and Goat Cheese Crostini
By: Leah Rodrigues
Published: September 13, 2012

If you are seeking an easy appetizer then this olive and goat cheese crostini is exactly what you are looking for.  Tart goat cheese is spread on slices of toast and topped with a olive mixture seasoned with thyme and currants.  The combination of flavors is perfect: salty, sweet, savory, and tart.  You can also make this dish into a super simple sandwich if you are not expecting company.
Olive Tapenade and Goat Cheese Crostini
Ingredients:



1 baguette - (5 to 6 oz)
2 tablespoons olive oil
3/4 cup green or black olive tapenade see * Note
3 tablespoons fresh thyme leaves
Thyme sprigs for garnish
5 tablespoons finely-chopped walnuts
1/4 cup dried currants
5 ounces soft goat cheese
 
Directions:
 








* Note: Tapenade, a mixture of chopped olives, salt and olive oil, is often sold in jars. You can make your own by chopping pitted olives and adding salt and oil to bind the mixture.


   
To make crostini: Preheat oven to 350 degrees. Slice baguette on the diagonal into 1/4-inch thick slices. Brush each bread slice lightly on both sides with olive oil. Place on baking sheet. Toast for 5 to 6 minutes, or until lightly golden. Remove from oven. Transfer to wire rack to cool. (Note: This can be made 1 or 2 days ahead and stored in an airtight container; add desired toppings just before serving.)


   
To make topping: In small bowl, combine tapenade, thyme leaves, walnuts and currants.


   
To assemble: Spread 1 to 2 teaspoons goat cheese onto each crostini. Place 1 to 2 teaspoons olive mixture on top. Garnish with thyme tips.


   
This recipe yields 10 to 12 servings.

* Note: Tapenade, a mixture of chopped olives, salt and olive oil, is often sold in jars. You can make your own by chopping pitted olives and adding salt and oil to bind the mixture.


     
To make crostini: Preheat oven to 350 degrees. Slice baguette on the diagonal into 1/4-inch thick slices. Brush each bread slice lightly on both sides with olive oil. Place on baking sheet. Toast for 5 to 6 minutes, or until lightly golden. Remove from oven. Transfer to wire rack to cool. (Note: This can be made 1 or 2 days ahead and stored in an airtight container; add desired toppings just before serving.)


     
To make topping: In small bowl, combine tapenade, thyme leaves, walnuts and currants.


     
To assemble: Spread 1 to 2 teaspoons goat cheese onto each crostini. Place 1 to 2 teaspoons olive mixture on top. Garnish with thyme tips.


     
This recipe yields 10 to 12 servings.