Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.

Crispy Toasts with Goat Cheese Spread & Black Olive Tapenade

These toasts have a savory, crunchy bite, and are easy to make. Experiment with different types of chevre, which is made of goat milk. Talk to the person at your specialty cheese counter to discover the different types of chevre and the unique flavor distinctions between each one. In fact, make the trip to the cheese counter a part of your date!

Ingredients: Print Ingredients

1/2 French sourdough baguette, cut into thin slices
1 stick salted butter, softened to room temperature
8 oz soft fresh chevre (goat cheese)
1/2 pint (or 1 jar) Kalamata olives
1 clove of garlic
olive oil


Slice bread into 1/2" rounds and spread with softened butter. Toast in a 350 oven for 5 minutes or until golden brown and crispy. Let cool on a open rack to keep the bottoms from becoming soft.

Finely chop olives and garlic, mixing together in a chunky paste. Add a splash of olive oil; stir.

How To Serve:

Spread the goat cheese on top of the toasts in a thick, generous layer, and add a small spoonful of the olive mixture on top. Arrange on a platter and serve. 

If you're short on time, you can by crostini or nice crackers to spread this on instead.

Click here for a printable version of the recipe.

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