Bruschetta with Goat's Cheese Recipe
Ingredients
-
400g/14 oz
black olives, stoned and finely chopped
-
50g/2 oz
sun-dried tomatoes in oil, chopped
-
30ml/2 tbsp
capers, chopped
-
15ml/1 tbsp
green peppercorns, in brine, crushed
-
2 garlic
cloves, crushed
-
45ml/3 tbsp
chopped fresh basil or 5ml/1 tsp dried basil
-
45-60ml/3-4
tbsp olive oil
-
salt and
ground black pepper
For
the bases
-
12 slices
ciabatta or other crusty bread
-
olive oil,
for brushing
-
2 garlic
cloves, halved
-
115g/4 oz
soft goat's cheese or other full-fat soft cheese
-
mixed fresh
herb sprigs, to garnish
Serves
4-6
Method:
-
To make the
tapenade, mix all tapenade ingredients together and
check the seasoning. It should not need too much.
Allow to marinate overnight, if possible.
-
To make the
bruschetta, grill both sides of the bread lightly
until golden. Brush on side with oil and then rub
with a cut clove of garlic. Set aside until ready to
serve.
-
Spread the
bruschetta with the cheese, roughing it up with a
fork, and spoon the tapenade on top. Garnish with
sprigs of mixed fresh herbs.
Notes :
Grill
the bruschetta on a barbecue for a delicious smoky
flavor if you are making this starter in the summer.
Starter Recipes - Bruschetta with Goat's Cheese Recipe
