Black Olive and Goat Cheese Crostini

Thinking of things to cook and to feature on this blog is a lot of fun.  It makes me think about food and about the role food plays in my life.  It makes me think about what I do and do not like.  Sometimes when I cannot remember why I do not like a particular food, it makes me want to try it again, in order to define the why.  After all, as we say in Poland, taste changes every seven years, so I may actually end up liking something I thought I didn’t.  But my favorite part about thinking about food is trying to remember the first time I had it and trying to recall what impression it made on me.  With some foods this is quite difficult but then there are others, which bring back very vivid memories of the exact place, year and the company I was with.  Hummus is one such food and black olive tapenade is another.  In fact, when I was writing the black olive tapenade post, I wrote about how my friend Tom made beautiful little tapenade and goat cheese sandwiches.  And of course, the mere fact of remembering and writing about them, made me lust after them, a feeling which hasn’t left till they were recreated and eaten.  So here they are, the very delicious Black Olive and Goat Cheese Crostini.


baguette bread
olive oil
goat cheese
chives for garnish


150g pitted black olives
4 Tbs olive oil
1 Tbs cognac
1 small clove of garlic

Cut the baguette into 1.5cm (3/4 in) slices, brush with olive oil and put in the oven (180°C or 350°F) for 5 minutes, or till lightly browned.  To make the tapenade: drain the olives and reserve the fluid.  Put in the food processor with olive oil, cognac, pressed garlic and 3 tablespoons of the fluid and process thoroughly to a pulp.  If necessary add some more fluid.  Remove the baguette slices from the oven and spread tapenade on each slice.  Top with a piece of goat cheese and put back in the oven for about 5 minutes, or till the cheese melts.  Take out of the oven and serve warm, garnished with fresh chives. 

3 Responses to Black Olive and Goat Cheese Crostini
  1. No Onion Please
    March 15, 2010 | 7:08 am

    I have somewhat similar filings when it comes to food I’m not really fond of. I’m always thinking that anyway I should cook with it and check how it tastes like in a given combination. Fortunately (or maybe not), there are really few foods I’m not really into, and only 2 that I find repulsive (not counting those things I will never manage even to try eg. brain). My biggest issue are brussel sprouts – this is the only produce that I really hate, but the last time I tried them was like when I was 7 or so. Now every winter I wonder around in veggie section and think should I buy them or not. This year I even throwed them to my shopping cart, but after a while put them back :D Maybe next year, I’ll finally manage to buy them :D Anyway I find it pretty disturbing that I don’t eat something… I’m even collecting recipes for sprouts “just in case”. I hope next winter I’ll finally manage to try them again :D

  2. Kasha@kitchencrush
    March 15, 2010 | 9:09 am

    But that’s the thing, I was eyeing brussels sprouts the other day while thinking that I do not like them, but at the same time I cannot remember the last time I had them, I can’t even remember what they taste like. So, what gives? I think we need to make some (maybe bacon-wrapped bussels sprouts?) :)

  3. No Onion Please
    March 15, 2010 | 9:21 pm

    Yup sprouts with bacon sounds like it ;) I got really into cooking sprouts mood once I’ve read on wiki that people often dislike sprouts because they overboil them and thats what releases the glucosinolate sinigrin (whoa what a name) that gives a sulfury odour. Now it bothers me ;) I really have to try them again ;)

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