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Crostini with Goat Cheese and Fig-Olive Tapenade
Crostini with Goat Cheese
and Fig-Olive Tapenade

Crostini with Goat Cheese and Fig-Olive Tapenade


Makes 12 servings
  • One baguette, thinly sliced
  • 4 tablespoons olive oil, divided
  • 3/4 cup dried Calimyrna figs, stemmed and halved
  • 3/4 cup pitted kalamata olives
  • 1 tablespoon drained capers
  • 2 teaspoons fresh thyme leaves, plus more for garnish
  • 1 tablespoon Balsamic vinegar
  • 1 8-ounce log goat cheese
  • Salt and pepper, to taste
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Preheat the oven to 425 degrees F. Brush the baguette slices with 2 tablespoons of olive oil. Bake for 3-5 minutes or until golden. Let cool slightly.

Meanwhile, pulse the figs, olives, capers, and thyme in a food processor until course. Add the Balsamic vinegar and olive oil and process until combined. Season to taste with salt and pepper (you won’t need much, as this is already so flavorful!).

Spread a heaping teaspoon of goat cheese on each of the crostini and top with a dollop of tapenade. Garnish with additional thyme leaves.

MAKE AHEAD: The tapenade can be made up to 3 days in advance and stored in the refrigerator.

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