Crostini with black olive tapenade and creamy garlic cheese Recipe

Crostini with black olive tapenade and creamy garlic cheese Recipe

  • 2 slices white crusty bread
  • olive oil, for drizzling
  • 55g/2oz soft white cheese with herbs, plus extra for garnish
  • 150g/5½oz black olives, stones removed
  • 2 cloves garlic
  • freshly ground black pepper
  1. Preheat the grill to medium.
  2. Brush the bread with a little olive oil, then toast in a hot frying pan for two minutes on both sides, or until golden-brown and crisp.
  3. Spread the cheese over each slice of toasted bread, then place under the grill for 1-2 minutes, or until the cheese is melted and golden-brown.
  4. Place the olives, garlic, freshly ground black pepper and a little olive oil into a mini food processor and pulse to a coarse paste. Slowly add a little more olive oil, continuing to blend, until the mixture comes together to form a smooth paste.
  5. To serve, spread a little of the olive tapenade over each slice of toast and dot with a bit more cheese. Serve immediately.
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