Autumn Gathering
Peppered Chevre & Olive Tapenade Crostinis
- 1 Baguette
- 2 tbsp olive oil Extra Virgin
- 4 oz log of Peppered Chevre
- 12 oz jar of olive tapanade green or black
Preheat oven to 425 degrees. Cut the baguette into ½ inch slices. Brush both slices with olive oil. Line a baking sheet with parchment paper. Lay baguette slices onto baking sheet. Bake baguette rounds for 3-4 minutes per side or until they are lightly toasted.
* Do the day before and keep in an air tight container
Spread a thin layer of chevre on each crostini and top with a dollop of olive tapenade
SHORT CUTS:
Purchase pre-made crostinis from your local bread baker
Use a packaged crostini or a sea salt flat cracker
You don't have to pre-make the appetizer for your guests. Layout a beautiful platter with your crostinis, the log of chevre and a small bowl of the olive tapenade.
WINE PAIRING SUGGESTIONS: Alto Adige Pinot Grigio or a Germant Kabinett
*The German Kabinett offers an interesting contrast with the sweeter wine being paired with the salt in the olives.