Spirited Cocktails

Editor’s Note: Today special guest-blogger Katy returns with an awesome small plate recipe. This simple yet delicious dish makes for a perfect pairing with pre-dinner cocktails!

This rustic twist on a Provençal classic comes from my sister Kelly who is a classically trained chef. It’s more colorful than a traditional tapenade and requires almost no cooking – great for those days when turning on the oven is too horrible to contemplate. Enjoy!

Ingredients

½ cup pitted Niçoise olives
½ cup softened sundried tomatoes
1 clove garlic
2 Tbsp. minced chive
2 – 3 Tbsp olive oil
½ tsp freshly ground pepper
¼ cup goat cheese
1 baguette

Method

Preheat oven to 350°F.

1) Put olives, sundried tomatoes, garlic and chive in the bowl of a food processor.

2) Slowly drizzle on olive oil while processor is running. Don’t over-process – it should be a little chunky.

3) Transfer olive mixture into a bowl and gently mix in freshly ground pepper.

4) Fold in goat cheese.

5) Place bread slices on baking sheet. Brush lightly with additional oil. Bake until golden, about 10 minutes. Spread tomato tapenade on toasts and serve.

Makes 16 – 18