California Tapenade Toasts


  • 1 cup California Black Ripe Olives, sliced
  • 1/2 cup chopped canned artichoke hearts, drained
  • 1/3 cup chopped basil
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon capers, drained
  • 1 teaspoon chopped orange zest
  • 18 (1/2-inch thick) slices French bread baguette, sliced diagonally
  • 4 ounces goat cheese, crumbled


Reserve 2 tablespoons of California Ripe Olives in a small bowl for garnish. In the bowl of a food processor, combine remaining California Ripe Olives, artichoke hearts, 1/4 cup of basil, olive oil, capers and orange zest. Pulse until coarsely pureed. Set aside. Grill baguette slices over medium-low heat for 2-3 minutes until lightly browned on one side. Remove toasts from grill and spread California Ripe Olive mixture on toasted side of each piece. Top with goat cheese, return to grill (cheese side up), cover and cook for 1-2 more minutes until cheese is melted and bottom side is toasted. Transfer to serving plate and garnish with remaining California Ripe Olives and basil.

Nutritional Analysis Per Serving: Calories 251, Fat 14g, Cholesterol 15mg, Sodium 536mg, Carbohydrate 22g, Protein 7g, Calories from fat 53%.