Marinated Olives & Goat Cheese with Garlic Crostini
Servings 4
Equipment
- Small Saucepan
- Baking Sheet
Ingredients
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
Instructions
- 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 to15 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 to 7 minutes, until crisp.
- 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.