Yield: 12 croustades
200 g pitted black olives in brine or olive oil, drained
220 g jar whole piquillo peppers, drained
2 Tbsp. capers in brine, drained
handful of basil leaves, plus extra for garnish
3 Tbsp. olive oil
12 thin slices crusty bread, toasted
150 g goat’s cheese, sliced
as needed for drizzling, olive oil
to taste, freshly ground black pepper
Preheat oven to 375°F. Put olives and piquillo peppers into a blender or food processor with capers, basil leaves and olive oil. Blend until smooth. Tip the tapenade into a bowl and season with freshly ground black pepper. Spread some of the black tapenade on bread slices and arrange them on a baking sheet. Put a piece of goat’s cheese on top of each slice, drizzle with a little olive oil and season with black pepper. Bake for 10 to 12 minutes. Serve garnished with fresh basil leaves.
