Herbed Goat Cheese Toasts With Black Olive Oil And Basil Puree

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   For Black Olive Oil:

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   Preheat oven to 300F. Line a small rimmed baking sheet with parchment paper; spread

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   olives and orange peel on baking sheet. Roast olive mixture until crisp and dry, about 2 1/2 hours. Cool.

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   Transfer to blender. Add olive and canola oils; puree until smooth.

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   Strain through a fine mesh strainer into small bowl. Season with salt and pepper.

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   For Basil Puree:

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   Puree basil and parsley together in food processor on high. Add olive and canola oils;puree on low speed 1 minute. Increase speed to high; puree 2 minutes.

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   Season with salt and pepper; transfer to small pitcher.

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   For Herbed Goat Cheese

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    Preheat oven to 400F. Cut top 1/2 inch (or slightly more, to get the tip of each clove) off

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    whole head of garlic. Place garlic on large sheet of foil. Drizzle with 1 tsp olive oil. Wrap tightly with foil and roast until tender and golden, about 45 minutes. Cool. Squeeze roasted garlic from skins into small bowl.

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    Using electric mixer on medium speed, beat cream, sour cream, and mascarpone in

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    large bowl until peaks form. Add roasted garlic, goat cheese, and thyme; beat on low

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    speed until just blended. Season with salt and pepper.

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    Toasts (bruschetta:

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    Preheat oven to 375F. Arrange bread slices on 2 rimmed baking sheets. Bake until

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    crisp, about 8 minutes. Brush toasts lightly with extra-virgin olive oil.

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    Spoon herbed goat cheese into wide shallow bowl, spreading to about 1 1/2 inch

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    thickness. Drizzle with black olive oil and basil puree. Serve with toasts

* Per serving · 4 servings · Values may vary.