One of the greatest aspects of entertaining is knowing that your guests are comfortably taken care of and feeling happy. Gathering together with loved ones (and friends that you would like to get to know better) is one of the greatest joys of every day life.
Sometimes though, it can be intimidating if you open up your pantry or fridge and are inspired by… nothing. So you open up that bag of chips and pop open a jar of salsa… again. So, if you find that you are ready to up your entertaining game, this rustic olive tapenade spread on crispy toast is a simple appetizer that are guaranteed to impress your guests AND yourself!
While this recipe calls for thinly sliced baguette, and toast will do! And, if you don’t have goat cheese, substitute with cream cheese. Same thing with olives, if you don’t have a mixture of olives in your pantry, go with what you have. What you MUST do to make this tapenade absolutely delicious is to use De Nigris Balsamic Vinegar of Modena with 33% concentrated grape must. This is bold and fruity vinegar, which is ideal for cold dishes and perfect for olive tapenades.
ITALIAN SWEET BELL PEPPER SALAD
Makes 24-30 crispy toasts
1 baguette, thinly sliced
½ cup mixed olives without pits, such as Spanish green and Kalamata
¼ cup sun-dried tomatoes
2 cloves garlic, mixed
¼ teaspoon sea salt
1/8th teaspoon ground black pepper
¼ teaspoon cane sugar
½ Tablespoon De Nigris Balsamic Vinegar of Modena with 33% concentrated grape must
½ cup plain soft goat cheese
1 Tablespoon extra-virgin olive oil
- Toast baguette slices until desired crispiness.
- In a food processor, pulse olives and sun-dried tomatoes and transfer to a mixing bowl. Add garlic, salt, pepper, sugar, De Nigris Balsamic Vinegar of Modena with 33% concentrated grape must. Mix thoroughly.
- On toasts, smear a thin layer of goat cheese to crispy toast and top with olive tapenade.
- Drizzle with olive oil.
- Serve and enjoy!