You’ll find this week’s party appetizer recipe for Tapenade, Red Pepper, and Goat Cheese Crostini standing confidently at the intersection of simple pleasures and gourmet flavors. What more could anyone ask for from a reliable yet delicious recipe?
The recipe (and photo below) comes from the folks at Confessions of a Foodie Bride, a delightful food blog created by two delightfully down to earth home cooks who also make their own wine.
1/2 cup olive oil, plus more for drizzling
1/2 pound kalamata olives, pitted
2 Tbsp capers, drained
8 anchovy filets*
1 garlic clove
1 Tbsp freshly squeezed lemon juice
2 tsp Dijon mustard
1 tsp fresh thyme leaves, plus more for garnish
1 Tbsp fresh parsley leaves
Goat cheese, (room temp) for serving
Roasted red peppers, (diced or sliced) for serving
How to Make Tapenade, Red Pepper, and Goat Cheese Crostini.
You can also see our growing list of delicious party appetizer recipes, to help inspire your gatherings with friends and family throughout the year.
Also, here’s some convenient links to our first 100 Original Recipes on Hugging the Coast to make it easier for you to find culinary inspiration and ideas beyond appetizers.
Please join us tomorrow to see our latest daily food and cooking article, An Easy and Versatile Party Mushroom Pate Recipe.
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(Photo Credit: All Party Appetizer Recipe photos are courtesy of the featured blog.)