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Black and Green Olive Tapenade

1 cup Nicoise olives, pitted
1 cup small green French olives (Picholine), pitted
1/4 cup oven-dried tomatoes, drained, recipe follows
1 tablespoon capers
1 garlic clove
1 anchovy fillet
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh thyme leaves
1/2 tablespoon chopped fresh flat-leaf parsley leaves
1/4 tablespoon chopped fresh oregano leaves
1/4 cup extra virgin olive oil
Crostini, recipe follows

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crostini. Using the pulse button, process until coarsely chopped and well
blended. Continue to process, slowly adding the olive oil. Refrigerate in a
covered container. Spread on homemade crostini, recipe follows.


12 medium Roma tomatoes (2 pounds)
1/2 cup extra virgin olive oil, plus additional as needed
1 teaspoon minced fresh thyme leaves
6 garlic cloves, crushed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar

Preheat the oven to 250 degrees F.

In a pot of boiling water, blanch tomatoes. Drain and refresh in
ice water. Drain. Peel, core, cut into quarters, and remove seeds.
Line a baking tray with parchment paper and arrange the tomato
quarters on the tray, cut side down. Drizzle generously with olive
oil. Sprinkle with thyme and garlic. In a small bowl, combine salt,
pepper and sugar, and sprinkle evenly over the tomatoes.

Bake until the tomatoes begin to shrivel, about 1 hour. When the
tomatoes are cool enough to handle, transfer to a container. Pour
olive oil over and cover the container. Refrigerate and use as
needed. Yield: 1 1/4 cups


2 slices bread, preferably sourdough
Extra virgin olive oil
1/2 garlic clove

Arrange the bread slices in a baking tray. Brush with olive oil
and bake in a preheated 350 degree F. oven for 6 to 8 minutes.
Allow to cool, then rub with garlic clove. For each of the crostini,
spread 1 tablespoon Herbed Goat Cheese (recipe follows) and top
with 1 teaspoon Black and Green Olive Tapenade.


2 teaspoons chopped fresh flat-leaf parsley leaves
2 teaspoons chopped fresh chives
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper
1 (7 or 8-ounce) log goat cheese

Combine the parsley, chives, thyme, and pepper and place on a flat
surface. Roll the log of cheese in the mixture, coating all sides
and retaining the shape of the log. Wrap in plastic wrap and
refrigerate until needed.


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