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 cayenne pepper and a herb leaf.
© 2003 Chantal Coady. All rights reserved.