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CHÈVRE AND OLIVE CROSTINI
Serves 6
1/2
cup Kalamata olives, pitted and quartered
2 teaspoons olive oil
1
teaspoon chopped fresh rosemary
1/2 teaspoon grated lemon rind
1/4
teaspoon coarsely crushed peppercorns
1 small clove garlic, crushed
4
ounces mild chèvre (goat cheese), softened
1 baguette
1
tablespoon chopped parsley
Combine olives, olive oil, rosemary, lemon
rind, pepper and garlic. Cover and let stand for 30 minutes at room temperature
or up to 8 hours in refrigerator. Stir olive mixture into cheese.
Cut bread
into 1/2 inch slices; arrange on baking sheet.
Place under broiler and
toast lightly on both sides. Spread slices generously with cheese mixture.
Place under broiler until cheese is just tinged with gold. Sprinkle with
parsley. Serve hot.
Adapted from Homemaker's Magazine, Toronto, Canada.
