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Sundried Tomato-Olive Tapenade and Creamy Goat Cheese Crostini
- 2 cups pitted Kalamata olives
- 1/2 cup oil packed sundried tomatoes (oil reserved)
- Zest and juice of one lemon
- 1/4 cup fresh parsley
- 1 Tbsp capers, rinsed
- Kosher salt and fresh cracked black pepper
- Additional olive oil if needed
- 6-8 oz creamy chevre
- Crostinia
In a food processor combine the olives, sundried tomatoes, lemon zest and juice, parsley and capers. Pulse to combine. The mixture should be roughly chopped, not pureed smooth. Remove from the food processor. Gently fold in the reserved oil from the tomatoes. If the mixture is too thick add a bit more olive oil. Season to taste with salt and pepper. Serve along-side the goat cheese with crostini to dip.
