-
1
HERBED GOAT CHEESE SPREAD
-
2
In the bowl of a food processor, process cream cheese and goat cheese together until creamy and well combined. Add salt, pepper, lemon juice, parsley, tarragon, dill, and chives; pulse until thoroughly combined, scraping down the sides of the bowl as needed.
-
3
Transfer spread to a Ziplock bag for quick and easy assembly.
-
4
Spread will keep, refrigerated, up to 3 days.
-
5
SUNDRIED TOMATO AND OLIVE TAPENADE
-
6
Using food processor, using on/off turns, finely chop olives and tomatoes (but don't puree). Add olive oil, capers and oregano. Blend to coarse puree. Cover and refrigerate up to 3 days. Bring to room temp before serving. Skim extra oil before serving if there is a ton extra.
-
7
Transfer spread to a Ziplock bag for quick and easy assembly.
-
8
TOAST BAGUETTE AND ASSEMBLE
-
9
Take goat cheese mixture out of the fridge and let it warm to room temperature (optional).
-
10
Preheat oven to 350. Slice baguette into 1/2 inch slices and place on baking sheet. Brush the side up lightly with additional olive oil. Bake until golden 7-10 minutes.
-
11
To make spreading easy, I keep both in Ziploc baggies and then just snip a little corner off the bottom to use like a pastry bag. Then you can just whip them out.
-
12
Spread room temp goat cheese on toasts and top with room temp tapenade.
-
13
You really don't want to toast these way ahead of time, best if made at the party.
-
14
Enjoy!
