Olive and Goat Cheese Tapenade
  • 1 cup of pitted Kalamata Olives
  • ½ cup soft goat cheese such as Chèvre
  • 2 tablespoons finely chopped chives
  • French baguette, very thinly sliced
  • Butter, for toasting
  1. Leave the goat cheese on the counter for a few hours to come to room temperature.
  2. Chop the kalamata olives very finely. The texture should be uniform, you might consider using a small food processor.
  3. Put the goat cheese in a mixing bowl and break up with a fork, then add the olives and chives and combine with a small spatula until the mixture is uniform and very smooth.
  4. Heat a cast iron pan over medium-low heat and add a tablespoon of butter. Lightly toast the slices of baguette in the hot pan and serve.
Recipe by The Taste Edit at https://thetasteedit.com/olive-goat-cheese-tapenade/