Goat Cheese and Olive Tapenade3/4 cup black olives
3/4 cup green olives with pimientos
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 clove garlic, minced
8 ounces goat cheese, softened
1 baguette, thinly sliced
Place the olives, oil, vinegar, and garlic in a food processor and process until combined but still chunky. Spread 2 teaspoons goat cheese on each baguette slice. Top with 2 teaspoons olive tapenade. Serves around 6-8.