Crostini with Olive–Fig Tapenade
1. Preheat oven to 350°F. For the crostini: Place bread slices on a baking sheet. Brush bread with 1 tablespoon of the oil. Bake 5 minutes or until golden brown. Let cool.
2. For the tapenade: In a food processor add drained figs, and pulse until coarsely chopped. Add remaining 2 tablespoons olive oil, plus olives, rosemary, thyme and balsamic vinegar; blend until smooth. Season with salt and pepper to taste.
3. Spread goat cheese evenly onto each crostini, and top with tapenade.
- 5 g Fat
- 2 g Saturated Fat
- 5 mg Cholesterol
- 250 mg Sodium
- 27 g Carbohydrate
- 2 g Fiber
- 6 g Protein
Directions
1. Preheat oven to 350°F. For the crostini: Place bread slices on a baking sheet. Brush bread with 1 tablespoon of the oil. Bake 5 minutes or until golden brown. Let cool.
2. For the tapenade: In a food processor add drained figs, and pulse until coarsely chopped. Add remaining 2 tablespoons olive oil, plus olives, rosemary, thyme and balsamic vinegar; blend until smooth. Season with salt and pepper to taste.
3. Spread goat cheese evenly onto each crostini, and top with tapenade.
