Goat Cheese Crostini with Fig-Olive Tapenade (Veg)
Serves 4
This tangy-sweet tapenade, served over goat cheese crostini, is one of my favorite pre-dinner snacks. Use leftover tapenade on sandwiches, roasted pork tenderloin, or grilled chicken.
1/2 cup (stemmed and halved) dried Calimyrna figs
1/2 cup pitted Kalamata olives
2 teaspoons drained capers
2 teaspoons fresh thyme, plus more for garnish
2 teaspoons balsamic vinegar
3 tablespoons extra-virgin olive oil, divided
Fine sea salt and freshly ground black pepper
12 (¼-inch-thick) baguette slices
1 (3-ounce) log goat cheese
Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
In a food processor, pulse together the figs, olives, capers, and thyme, scraping the sides of the bowl as necessary, until a coarse mixture forms. Add the balsamic vinegar and 2 tablespoons of the olive oil and process until combined. Season to taste with salt and pepper — you won’t need much, as this is already so flavorful!
Arrange the baguette slices on the foil-lined baking sheet and brush 1 side of each with the remaining 1 tablespoon olive oil. Bake, flipping once, until crisp and golden brown, about 3 minutes per side. Let cool slightly.
Spread a heaping teaspoon of goat cheese on each crostini and top with a dollop of tapenade. Garnish with additional thyme leaves.
Do Ahead: The tapenade can be made in advance, and stored in an airtight container in the refrigerator, for up to 2 days.
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