Crosttni with Goat’s Cheese and Chocolate Tapenade

Name: Crosttni with Goat’s Cheese and Chocolate Tapenade
Yield: Makes about 30 pieces
Ingredients: 5 tbsp good-quality olive oil, plus a little extra for covering mixture; 1 large clove garlic, chopped; a few sprigs fresh parsley or dill; 1 oz/25 g best-quality bittersweet (dark) chocolate, melted; 2 tbsp capers, the vinegar squeezed out; 8 oz/250g goats’ cheese cayenne pepper for sprinkling; some fine chopped fresh chilli; 2 tbsp rum; French or Italian bread for serving; 1 cup (50 z/150 g) pitted ripe (black) olives; 4 canned anchovy fillets, well drained and chopped

Preparation info

Makes about
30
pieces

Difficulty
Easy

Appears in

Chocolate

By Chantal Coady

Published 1993

About

This recipe is a variation of Claudia Roden’s olive toasts. The chocolate and goats’ cheese add an interesting twist. The chocolate should be hardly discernible, but when explained should give guests food for thought.

Ingredients

1 oz/25 g best-quality bittersweet (dark) chocolate, melted
1 cup (50

Dessert
Vegetarian

Method

Put all the ingredients, including the rum, if you are using, but not the goats’ cheese, cayenne pepper and fresh herbs, in the food processor and quickly blend so the first five ingredients are just blended but not turned into a paste.

Press the mixture into a little pot. Cover with a thin layer of oil if you wish to keep this tapenade long.

To prepare the toast, cut some Frenc