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TAPENADE
1 cup black cured
olives, pitted
1 2-ounce can anchovy fillets
1/4 cup drained capers
2 garlic cloves, peeled
2 teaspoons olive oil
1 teaspoon lemon
juice lemon slices
1 stick French bread
1/4 cup goat cheese
In
food processor or blender, process olives, anchovies fillets with their oil,
capers and peeled garlic cloves until well blended. With machine running, add
olive oil and lemon juice, processing until well combined. Spoon tapenade into
bowl; garnish with lemon slices.
Cut 1 stick of French bread into 16
slices; spread with goat cheese. (For extra crunch, bread can be toasted before
spreading with cheese.)
Arrange bread on platter with bowl of tapenade in
center.
