California Tapenade Toasts

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At a Glance:

Servings:

6

Recipe courtesy of the California Olive Committee

Ingredients:

1 cup California Black Ripe Olives, sliced

1/2 cup Chopped canned artichoke hearts, drained

1/3 cup Chopped basil

3 tablespoons Extra virgin olive oil

1 tablespoon Capers, drained

1 teaspoon Chopped orange zest

18 (1/2-inch thick) slice French bread baguette, sliced diagonally

4 ounce Goat cheese, crumbled

Directions:

Reserve 2 tablespoons of California Ripe Olives in a small bowl for garnish. In the bowl of a food processor, combine remaining California Ripe Olives, artichoke hearts, 1/4 cup of basil, olive oil, capers and orange zest. Pulse until coarsely pureed. Set aside. Grill baguette slices over medium-low heat for 2-3 minutes until lightly browned on one side. Remove toasts from grill and spread California Ripe Olive mixture on toasted side of each piece. Top with goat cheese, return to grill (cheese side up), cover and cook for 1-2 more minutes until cheese is melted and bottom side is toasted. Transfer to serving plate and garnish with remaining California Ripe Olives and basil. 

Nutrients Per Serving:

Calories 251
Fat 14g

Cholesterol 15mg

Sodium 536mg

Carbohydrate 22g

Protein 7g

Calories from fat 53%

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