32 3/4-inch-thick slices rustic baguette-style sourdough bread (16 oz.) 6 tablespoons olive oil Salt and ground black pepper 1 cup Lindsay Pimientao-Stuffed Spanish Manzanilla Olives, sliced 1/2 cup Lindsay Greek Kalamata Pitted Olives, chopped 1/2 cup dried tart cherries, snipped 1/4 cup bottled whole hot cherry peppers, seeded and chopped 1 large shallot, quartered and thinly sliced 1 tablespoon snipped fresh basil 1 teaspoon finely shredded lime peel 2 teaspoons fresh lime juice 6 ounces goat cheese (chevre) 2 ounces very thinly sliced prosciutto, cut into 32 pieces 2 tablespoons snipped fresh chives
Directions • Preheat oven to 425 degrees F. Place baguette slices on a very large baking sheet. Brush slices with 4 tablespoons of the oil, then season lightly with salt and black pepper. Toast bread on middle rack of oven about 5 minutes, until crisp and light brown, turning once. Remove from oven; set aside. • For olive-cherry tapenade, in a medium bowl stir together the remaining 2 tablespoons olive oil, olives, cherries, peppers, shallot, basil, lime peel, and lime juice. • Spread goat cheese on toast slices. Top with prosciutto and olive-cherry tapenade; sprinkle with snipped chives.
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