Tuesday, 24 May 2011


goat cheese crostini with an olive tapenade 

yummy scrummy

this sunday was boyfriend's mummy's birthday. we had a lovely pool party with lots of yummy munchies and i did two starters including this crostini that i sort of invented for a christmas party that i had a few months ago. the recipe goes something like this!

  • 3 white submarine bread loaves
  • 8 oz of herbed goat cheese
  • 3 tbsp of cream cheese
  • lots of olive oil (add some pepper to it for some kick)
  • one can black pitted olives
  • 3 sprigs of parsley 
  • two cloves of garlic
  • two tbsp chopped chives
  • tbsp of dijon mustard
  • lots of black pepper and salt to taste

slice all of the sub bread into bite size pieces, lay on baking sheet and coat with olive oil and pepper mixture. pop those in the oven until toasted a light brown (20 mins at 400 on average). while those are baking, mix goat cheese and cream cheese to make a spread. once that is finished add the remainder of ingredients into a food processor and pulse until olives and all other ingredients are finely chopped. when crostini is toasted, spread cheese and put tiny spoonful of tapenade on top of spread. enjoy <3


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