Tapenade Goat Cheese Crackers Recipes

Steps:

• In a food processor or in a large bowl with a pastry blender pulse or blend flour and salt. Cut butter into small pieces. Add butter to flour mixture and pulse or blend until mixture resembles coarse meal. Measure 1/3 cup goat cheese, reserving remainder for serving, and break into small pieces. Add cheese to flour mixture and pulse or blend until mixture just begins to form a dough. Halve dough and roll out each half between sheets of parchment paper into a 12- by 10-inch rectangle (about 1/8 inch thick). Chill rectangles in parchment on baking sheets until firm, about 30 minutes.
• Preheat oven to 375°F. Transfer 1 rectangle of dough on baking sheet to a work surface and remove top sheet of parchment. Working quickly and using a ruler as a guide, cut rectangle into 1 1/4-inch squares without separating squares. (If dough becomes too soft to work with, freeze or chill on parchment and baking sheet until firm.)
• Bake crackers on parchment and baking sheet in middle of oven until golden, 15 to 20 minutes. Cool crackers on parchment on a rack. (Crackers will continue to crisp as they cool.) Cut and bake more crackers with remaining rectangle of dough. With a spatula carefully remove crackers from parchment. Goat-cheese crackers may be made 5 days ahead and kept in an airtight container at room temperature.
• Spread crackers with reserved goat cheese at room temperature and top with tapenade.

Steps:

• Preheat oven to 350 degrees F. Slice baguette up into thin rounds and lay out on a roasting tray. Drizzle with olive oil and season with a little salt and freshly ground black pepper. Bake in the oven for about 7-8 minutes until golden brown then set aside.
• Place the whole log of goat cheese in the oven, depending on the shape you may choose to cut the log in half, and bake for 5-7 minutes until it is warm through and just starting to melt.
• Serve warm goat cheese with crostini and fresh olive tapenade.

Steps:

• Put all ingredients in blender or food processor and pulse until blended to desired consistency.
• Serve at room temperature.

Steps:

• Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.
• Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.

Steps:

• Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.

Steps:

• Combine chopped figs and 1/3 cup water in heavy medium saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. Transfer to medium bowl. Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme. Season tapenade to taste with salt and pepper. (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
• Arrange overlapping cheese rounds in circle in center of medium platter. Stir chopped walnuts into tapenade; spoon into center of cheese circle. Garnish with walnut halves and thyme sprigs, if desired. Serve with breads and/or crackers.

Steps:

• Combine chopped figs and 1/3 cup water in heavy saucepan.
• Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes.
• Transfer to medium bowl.
• Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme.
• Season tapenade to taste with salt and pepper.*.
• Cover and refrigerate.
• Bring to room temperature before serving.
• *This dish can be prepared 2 days in advance.
• Arrange overlapping cheese rounds in the center of a medium platter.
• Stir chopped walnuts into tapenade and place in center of cheese circle.
• Garnish with walnut HALVES and thyme sprigs.
• Serve with great crackers.

Steps:

• In a small bowl, combine tapenade, thyme leaves, walnuts, and currants. Spread 1 to 2 teaspoons goat cheese onto each crostini. Place 1 to 2 teaspoons olive mixture on top, and garnish each with thyme tips. Serve.

Steps:

• Place the first 8 ingredients in a food processor; pulse until tomatoes and olives are coarsely chopped. Cut a pocket horizontally in the thickest part of each chicken breast. Fill with olive mixture; secure with toothpicks., Lightly coat grill rack with cooking oil. Grill chicken, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until a thermometer inserted in stuffing reads 165°. Sprinkle with cheese. Discard toothpicks before serving.