Olive Tapenade, Arugula and Goat Cheese Spread

Recipe tested by Terri Milligan | Read more:  All about olives | Makes:  3 cups

Ingredients:
b99384439z.1_20141104144800_000_g3s8g8np.1-0¼ cup pitted green olives
½ cup pitted Kalamata olives
2 tablespoons Parmesan cheese
2/3 cup finely chopped red bell pepper
1 tablespoon plus 1 teaspoon capers, drained
1 tablespoon fresh lemon juice
Zest of 1 lemon
1 tablespoon chopped mint
2 tablespoons chopped cilantro leaves
3 tablespoons extra-virgin olive oil
Salt and pepper to taste
Toasted French bread slices or flatbread crackers
8 ounces goat cheese, room temperature
1 cup loosely packed arugula leaves, finely chopped
Preparation:

To make tapenade, place all ingredients up to and including the mint and cilantro into a food processor. Pulse to combine. Do not overprocess. With machine running, slowly add the olive oil. Taste and season as needed with salt and pepper. Be careful not to oversalt the mixture as the olives and capers will have salt on them. Spread the French bread slices or flatbread crackers with the olive tapenade. Dot with the room-temperature goat cheese. Garnish with finely chopped arugula.

(Source: http://www.jsonline.com)

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