Crostini with Goats’ Cheese and Chocolate Tapenade

Name: Crostini with Goats’ Cheese and Chocolate Tapenade
Yield: Makes about 30 pieces
Ingredients: 5 tbsp good-quality extra-virgin olive oil; 225 g fresh soft goats’ cheese; cayenne pepper, for sprinkling; a few sprigs of parsley or dill (optional); 2 tbsp rum (optional); some chopped fresh chilli (optional); French baguette or Italian ciabatta, for toast; 5 preserved anchovy fillets, drained and chopped; 2 tbsp capers, drained and excess vinegar squeezed out; 150 g pitted ripe black olives (buy 300 g if you are pitting them yourself); 25 g real dark chocolate, melted; 1 large garlic clove, chopped

Preparation info

Makes about
30 pieces

Difficulty
Easy

Appears in

Real Chocolate

By Chantal Coady

Published 2003

About

This recipe has been made many times and shared with friends and colleagues around the world. It is based on the Claudia Roden’s olive toasts – classic Mediterranean antipasti. I don’t normally tell anyone about the chocolate until they have tasted these crostini, as it is hard to discern the flavour, but it definitely adds something.

Ingredients

25 g real dark chocolate, melted
150 g pitted ripe black olives (buy 300

Method

Put all the ingredients except the bread, goats’ cheese, cayenne pepper and herbs in the food processor and pulse them until everything is mixed, but still retains some texture. Make the toasts as described on the previous page and allow to cool on a wire rack. Just before serving, spread the tapenade on the toasts, then place a thin slice of goats’ cheese on top and finish with a sprinkle of c