The Pampered Chef ®
Goat’s Cheese & Tapenade Crostini
1 thin French flute or baguette (about 350–400 g total weight)
2 logs (125 g each) rindless goat’s cheese
1 quantity of Tapenade, any flavour
Preheat oven to 200°C/fan 180°C/Gas 6. Using Bread Knife, cut baguette on the diagonal into twenty 5-mm-thick slices on Large Grooved Cutting Board. Set aside any remaining bread for another use. Arrange baguette slices in a single layer on Rectangle Stone.
Using Utility Knife, carefully cut each log of goat’s cheese widthways into ten equal slices to make twenty slices in total (see Chef’s Corner). Top each bread slice with a slice of cheese. Bake 9–11 minutes or until bread is crisp and cheese is warm but not browned. Remove baking stone from oven to Stackable Cooling Rack.
Using Small Scoop, top each warm cheese-topped bread slice with a generous scoop of tapenade; flatten slightly with back of scoop. (If desired, divide any leftover tapenade between crostini, or set it aside in fridge and use within a few hours.) Transfer crostini to Medium or Large Bamboo Platter using Mini-Serving Spatula; serve warm.
Yield: Makes 20 (10 servings/2 crostini per serving)
Per serving: (based on an average of the 5 tapenades): Energy 1006kJ/240kcal; Protein 9.5g; Carbohydrate 24.9g; Sugars 5.4g; Fat 12g; Saturated Fat 5.3g; Fibre 2g; Salt 1.4g
Cook’s Tip: Dipping the knife blade in cold water between each cut makes it easier to slice through the goat’s cheese.
Two logs (120 g each) of firm rind-on goat’s cheese can be substituted for the rindless goat’s cheese, if desired. Ensure the rind-on goat’s cheese is a variety firm enough to slice, as it melts and softens when baked (similar to Brie), whereas the rindless goat’s cheese retains its shape.
© null The Pampered Chef used under license.