More fun with goat cheese

(This originally appeared on the Inland Empress‘s site on September 24, 2004.)

I made a tapenade (olive paste) today that really kicked tuchus. Thought I’d share. It’s a bit more complicated because of the whole food processor thing, but still doable in the 10-minute time limit.

Anne’s seriously tasty tapenade

small tube of goat cheese
1/3 cup of pitted (ie, pit-less) kalamata olives, or more, to taste
1 Tbsp dried oregano
1 Tbsp extra virgin olive oil
1 garlic clove, or 1/2 tsp garlic powder
pinch pepper
4-5 sundried tomatoes, soaked in hot water for 5 minutes to re-hydrate

Drain and pat dry the sundried tomatoes. Toss all the ingredients in a food processor and grind away. Add more olive oil if you want a smoother spread.

Spread on your favorite toast. Yum!

I made a sandwich with a slice of yellow tomato, spring greens and onion slices. Good stuff.

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