Tomato and Goat Cheese Crostini

Name: Tomato and Goat Cheese Crostini
Yield: 12
Ingredients: Crisp baguette; 1 1/2 cups of black olives, pitted; 3 tablespoons of olive oil; 3 tablespoons of fresh parsley leaves; One tomato, peeled and seeded, diced; 100g of sun-dried tomatoes, chopped; 150g of creamy goat cheese, crumbled; Salt to taste

1
Crisp baguette
2
1 1/2 cups of black olives, pitted
3
3 tablespoons of olive oil
4
3 tablespoons of fresh parsley leaves
5
One tomato, peeled and seeded, diced
6
100g of sun-dried tomatoes, chopped
7
150g of creamy goat cheese, crumbled
8
Salt to taste

Ingredients

1
Crisp baguette
2
1 1/2 cups of black olives, pitted
3
3 tablespoons of olive oil
4
3 tablespoons of fresh parsley leaves
5
One tomato, peeled and seeded, diced
6
100g of sun-dried tomatoes, chopped
7
150g of creamy goat cheese, crumbled
8
Salt to taste

Directions

1
1
2
Preheat the oven to 350°F (180°C)
3
Cut the baguette into slices and place it in the oven for ten minutes or until lightly toasted
4
Remove from the oven
5
2
6
Remove the pits from the black olives and process them in a food processor
7
Add the olive oil, parsley leaves, and process until you get a smooth paste
8
Mix this paste with the baguette slices, then top with peeled tomato, sun-dried tomatoes, and crumbled goat cheese
9
Place it back in the oven for another ten minutes.