Goat Cheese & Tapenade Crostini (Spinach & Olive)
This appetizer couldn't be easier. Simply place sliced goat cheese on bread slices, top with tapenade and bake!
- 1 pkg (6 oz/175 mL) fresh baby spinach leaves (about 8 cups/2 L)
- 1 lemon
- 1 oz (30 g) Parmesan cheese
- 1/4 medium red bell pepper
- 2 garlic cloves, peeled
- 2 tbsp (30 mL) drained capers
- 3/4 cup (175 mL) pitted green olives
- 1/4 cup (50 mL) loosely packed fresh basil leaves
- 1/4 cup (50 mL) olive oil
- 1/4 tsp (1 mL) salt
- 1 loaf (16 oz/450 g) French baguette
- 2 logs (4 oz/125 g each) goat cheese
Preheat oven to 400°F (200°C). For tapenade, place spinach into Classic Batter Bowl. Microwave, covered, on HIGH 2-3 minutes or until spinach is wilted. Carefully remove lid; press spinach to side of batter bowl using Small Mix ‘N Scraper®. Blot excess moisture with paper towels and set aside. Meanwhile, juice lemon using Citrus Press to measure 1 tbsp (15 mL). Grate Parmesan cheese using Rotary Grater. Cut bell pepper into 1-in. (2.5-cm) pieces using Utility Knife.
Place garlic, capers, bell pepper and olives in Manual Food Processor; cover and pump handle until coarsely chopped. Add spinach, basil, cheese, oil, lemon juice and salt; process to desired consistency, removing lid and scraping down sides of bowl as necessary using Mini Mix ‘N Scraper®.
Place bread slices on Large Round Stone with Handles. Top bread with slice of goat cheese and level Small Scoop of tapenade; flatten slightly with back of scoop. Bake 10-12 minutes or until bread is toasted. Remove from oven to Stackable Cooling Rack. Serve warm.
- 24 servings of 1
Nutrients per serving:
U.S. Nutrients per serving: Calories 110, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 5 mg, Sodium 270 mg, Carbohydrate 12 g, Fiber 1 g, Protein 4 g