Best 11 Black Olive And Goat Cheese Croustade Recipes

SWEET POTATO AND GOAT CHEESE GRATIN WITH BLACK OLIVES

Steps:

• Preheat the oven to 350 degrees. If you are using an aluminum baking sheet, cover the bottom with parchment paper or Silpat, so that the potatoes won't discolor and turn brown while baking. If you are using a ceramic or stainless-steel baking sheet, you don't need to cover the bottom. Slice each sweet potato in half, lengthwise, and place face down on the tray. Bake until they are soft, about 35 to 45 minutes. Remove and allow to cool.
• Increase the heat in the oven to 400 degrees, place the pitted olives on a small baking sheet, and bake until they become hard and brittle, about 20 to 25 minutes.
• While the olives are baking, place a medium-size sauté pan with a heavy bottom over medium heat. Add the butter and brown it until it turns a hazelnut color and has a nutty fragrance, about 5 to 6 minutes. Add the chopped shallots and allow to cook for about 3 minutes until translucent. Be careful not to burn the butter.
• When the sweet potatoes are cool, scoop out the insides and place in a bowl. Pour the butter and shallot mixture over the sweet potatoes, and mix. Season with salt and pepper, to taste, going lightly on the salt since the olives, which are added at the end, are salty. Place the sweet potato mix in a baking dish so that the sweet potatoes are one-inch thick. Spread the creamy goat cheese, in shallow dollops, over the sweet potatoes so that the sweet potatoes are clearly visible, at the edges and elsewhere. Bake at 400 degrees until the cheese and potatoes start to brown in some spots, about 15 minutes. The gratin won't brown like a traditional potato gratin; the colors of the sweet potatoes and the goat cheese will still be very present, but the goat cheese will turn beige, and the potatoes will begin to brown a bit.
• Once the olives are cool, chop them finely, and mix with the olive oil and the chopped basil. Spoon the olive mixture over the sweet potatoes and serve.

BAKED GOAT CHEESE WITH OLIVE TAPENADE AND CROSTINI

Steps:

• Preheat oven to 350 degrees F. Slice baguette up into thin rounds and lay out on a roasting tray. Drizzle with olive oil and season with a little salt and freshly ground black pepper. Bake in the oven for about 7-8 minutes until golden brown then set aside.
• Place the whole log of goat cheese in the oven, depending on the shape you may choose to cut the log in half, and bake for 5-7 minutes until it is warm through and just starting to melt.
• Serve warm goat cheese with crostini and fresh olive tapenade.

BLACK OLIVE AND GOAT CHEESE CROUSTADE

Steps:

• Heat butter in a small saute pan over medium heat. Add leeks and cook for 3-4 minutes until soft. Remove from heat and stir in olives. Set aside.
• Cut pizza dough into 20 (1/2 ounce) pieces. Shape into 2-inch circles and place on a lightly greased parchment lined baking sheet. Bake in a 400 degree oven for 7-8 minutes.
• Remove from oven and spread each disk with olive mixture. Top with goat cheese and bake for an additional 5-7 minutes at 400 degrees. Sprinkle with fresh herbs just before serving.

OLIVE TAPENADE AND GOAT CHEESE CROSTINI

Steps:

• In a small bowl, combine tapenade, thyme leaves, walnuts, and currants. Spread 1 to 2 teaspoons goat cheese onto each crostini. Place 1 to 2 teaspoons olive mixture on top, and garnish each with thyme tips. Serve.

BLACK OLIVE AND GOAT CHEESE SANDWICHES

Steps:

• 1. Lay the tortillas in front of you. Spread 1/4 cup of the goat cheese over the center portion of each tortilla. Spread 1 generous tablespoon of the tapenade over the goat cheese.
• 2. Cut each pepper half into 6 strips and lay 3 strips along the center of each tortilla. Top the pepper with some frisée.
• 3. Fold two sides of the tortilla over the frisée, then roll up the tortilla. Cut each wrap crosswise into 4 pieces and serve from a platter.

BLACK OLIVE AND GOAT CHEESE CROUSTADE

Steps:

• Heat butter in a small saute pan over medium heat. Add leeks and cook for 3-4 minutes until soft. Remove from heat and stir in olives. Set aside.
• Cut pizza dough into 20 (1/2 ounce) pieces. Shape into 2-inch circles and place on a lightly greased parchment lined baking sheet. Bake in a 400 degree oven for 7-8 minutes.
• Remove from oven and spread each disk with olive mixture. Top with goat cheese and bake for an additional 5-7 minutes at 400 degrees. Sprinkle with fresh herbs just before serving.

PASTA WITH GOAT CHEESE AND BLACK OLIVES

Steps:

• Bring a large pan of salted water to the boil.
• Add the penne and cook until al dente, around 10 minutes.
• Meanwhile, mix together the garlic, anchovy and olive oil into a paste.
• Drain the cooked pasta and transfer to a large bowl. Toss with the garlic paste, chopped olives and goat cheese. Season with freshly ground pepper.
• Drizzle with olive oil and sprinkle with parsley. Serve at once.

BLACK OLIVE AND GOAT CHEESE TART (ANTHONY SEDLAK)

Steps:

• Oven Dried Tomatoes.
• To prepare oven dried tomatoes, preheat oven to 375. Lightly toss tomatoes, thyme and oil to coat. Season with salt and pepper. Arrange tomatoes on rack placed above baking tray; bake until tomatoes are dried, but still tacky to the touch, about 30 minutes.
• Pesto.
• To prepare pesto, combine ingredients in blender and pulse until smooth paste is formed. Season to taste with salt.
• Tapenade.
• To prepare tapenade, combine ingredients in blender and pulse until smooth paste is formed.
• Black Olive and Goat Cheese Tart.
• Preheat oven to 425. Lightly flour board and roll puff pastry to form a 8x12 inch rectangle. (Excess puff pastry can be frozen for future use.).
• Transfer to parchment lined baking tray. Pierce puff in several places with fork.
• Spread pesto thinly on top, leaving a 1/2 inch border around edges. Spread dollops of tapenade on top. Arrange oven dried tomatoes on top and crumble spoonfuls of goat cheese evenly across tart.
• Brush egg yolk lightly on border and sprinkle grated parmesan on top. Bake at 425 until edges become light golden and puffy, about 8-10 minutes.
• Top with torn basil leaves. Let cool slightly before serving.

CROUSTADES OF RED PEPPERS WITH GOAT CHEESE

Steps:

• Heat the broiler and broil the peppers on a baking sheet until black and blistery, turning them to cook evenly. Once they're blackened on all sides, fasten them in a plastic bag so they steam and the skin is loosened. Leave the broiler alight. When the peppers are cool, slip off their charred skins with your fingers. Don't worry about leaving a few flecks of black - it adds flavor. Cut the peppers in half and then in strips, discarding the cores and seeds.
• Heat the oil in a large frying pan and fry the onions with the thyme, salt, and pepper until soft and starting to brown, 5 to 7 minutes. Stir in the garlic and cook until golden. Add the tomatoes and capers and cook, stirring often until the tomatoes are cooked and thickened, 3 to 5 minutes. Add the peppers and continue cooking until tender, 3 to 5 minutes. Taste and adjust the seasoning.
• Oil a baking sheet and set it aside. Toast the bread and arrange the pepper mixture on top. Slice the cheese and put the slices on the peppers. Broil the croustades on the baking sheet until the cheese is lightly browned and the edges are melted, 2 to 3 minutes. Serve warm.

BLACK OLIVE & GOAT'S CHEESE TARTLETS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Unwrap the puff pastry and, using a 5cm cutter, cut out 20 rounds (you may need to re-roll the pastry trimmings to get 20 circles). Now use a slightly smaller cutter to make a light dent in the pastry, creating a rim. Use a fork to make a few pricks in the centre of the pastry; this will stop it from rising, while letting the outer rim puff up.
• Place the pastry discs on a baking sheet and brush all over with the egg. Crumble the goat's cheese in the centre of each tartlet and scatter over the olives. Can be made up to this point up to 2 days ahead and kept in the fridge. Cook for 15-18 mins until the pastry is puffed and golden brown. Sprinkle with parsley before serving.

GOAT CHEESE CROSTINI WITH BLACK-OLIVE PASTE

Steps:

• Preheat oven to 400 degrees. Place the slices of bread on a baking sheet and bake them until lightly brown (about 10 minutes). The slices may be toasted under a broiler or over a grill instead.
• Spread the slices with olive paste, then with goat cheese and tomatoes.
• Preheat broiler. Broil crostini for about five minutes (just to melt the cheese). Arrange on a serving platter and sprinkle with chives, parsley or basil.