People who know me know I love to entertain, have friends over, just get together and talk and EAT! I get this from my father. . my father is a restaurant owner (owns two actually in Dallas, TX and has been in the restaurant business ever since I was a little kid). Anyway, he loves people, food and good times so what better business to be in?
Growing up, I think my brother, sister and I learned how to be good hosts from him and my mom. To always have a TON of food when you have guests over, make your guests comfortable and happy, basically feed them and make sure their glass isn’t empty . I’ve learned a lot from my dad and there will be a few more posts talking about him because, as I’ve grown into adulthood, I see a lot similarities with my dad and I (good and bad). Anyway, he is a good man and good father and loves us a bunch!
I’m ALWAYS looking for good appetizer recipes – so, here’s a lovely green olive, goat cheese and basil crostini. . one that will be sure to please any guests you have over! My husband and I enjoyed some of these tonight before dinner over a glass of red wine. These are delicious!
Hope you enjoy!
GREEN OLIVE, GOAT CHEESE & BASIL CROSTINI
- Picholine or other green olives, chopped (1/2 cup)
- Black kalamata olives, chopped (1/2 cup)
- 3 tablespoons extra-virgin olive oil
- 2- 3 tablespoons balsamic vinegar
- 1/2- 1 teaspoon crushed garlic (use however much you want)
- 1/2 baguette, sliced 1/2 inch thick and toasted
- 3/4 cup soft goat cheese (6 ounces)
- 1/2 cup basil; torn for garnish
- To prepare the toasted baguette: I prefer to just toast them on the stove in a large pan. Cook on med-high. Drizzle 1-2 tablespoons of olive oil onto pan and place baguette pieces there. Toast until bread becomes golden brown; flip and toast both sides until crunchy.
- Chop up your olives
- In a medium bowl, mix the olives, olive oil and garlic
- Assemble: Spread each slice of toasted baguette with 2 teaspoons of the goat cheese, top with 1 tablespoon of the olive mixture, splash some balsamic vinegar over each one and top with the torn basil. (I like everything pretty chunky so I didn’t spread my cheese all that much and I piled on the olives!)
- Arrange the crostini on a platter and serve!
- Put oven rack in upper third of oven and preheat oven to 350°F.
- Put bread slices in a large shallow baking pan and brush slices with olive oil. Season lightly with salt and pepper if desired, then bake until pale golden, about 8-10 minutes. Rub toasts with cut sides of garlic (if desired).
Recipe adapted from Food & Wine’s Green Olive and Walnut crostini recipe. See that recipe here.