Marinated Olives & Goat Cheese with Garlic Crostini

I made this appetizer of marinated olives & goat cheese with garlic crostini when I served a smorgasbord-style dinner recently. I loved the idea of marinating the olives in really good olive oil, with garlic slivers, lemon peel, crushed red pepper flakes, and herbs de Provence, then serving them with warm garlic-rubbed crostini. The marinated olives added a nice salty touch to the goat cheese, and the seasoned olive oil was wonderful drizzled over the garlic crostini slathered in goat cheese & olive pieces. We all really enjoyed this appetizer, especially my daughter, who couldn’t get enough of the goat cheese & crostini.

Marinated Olives & Goat Cheese with Garlic Crostini

Marinated Olives & Goat Cheese:

• ½ cup Castelvetrano green olives, pitted & some halved lengthwise
• 3 tbsp good extra virgin olive oil
• 3 lemon peels from 1 lemon *Use a vegetable peeler
• 1 clove of garlic, sliced thinly
• ¼ tsp herbs de Provence
• 4 oz round of goat cheese
• Sea salt and freshly cracked black pepper, to taste
• Lemon wedges, for serving

Garlic Crostini:

• 1 baguette, sliced thinly
• 1 large clove of garlic

How to Make Marinated Olives & Goat Cheese with Garlic Crostini:

Heat the olive oil, garlic slices, lemon peels, and herbs de Provence over low heat in a small saucepan. Bring to a simmer and cook for 12-15 minutes, or until the garlic is just starting to turn golden. Cook it low and slow – don’t burn the oil or garlic!

Remove from the heat and pour over the olives in a shallow bowl. Let them sit for at least 30 minutes to let flavors mingle.

Meanwhile, preheat the oven to 375 degrees.

Slice a baguette (or two small ones) into thin slices and place on a baking sheet.

Bake for 5-7 minutes. Flip over and continue to bake for 3-4 minutes. Remove from the oven and immediately rub the hot crostini with the halved garlic cloves, cut side down. Repeat with remaining crostini and garlic halves.

When ready to serve, pour the olives and oil over the goat cheese in a shallow bowl and allow to sit for 7-10 minutes. Top with lots of fresh cracked black pepper and a squeeze of lemon juice.

Serve immediately with the warm garlic crostini. Enjoy.