This is year’s annual IACP conference is being held in New York City and I will be immersed in everything food related for nine days. A wonderful gang of talented writers and bloggers have volunteered to guest post for me, saving me many sleepless nights while I am traveling. Please give them all a huge round of applause and visit their sites. I know you will love their work as much as I do and have fun discovering new favorites!
To kick us off we have a fun, quick and easy recipe for you – just a few ingredients and you are on your way to a real crowd-pleasing appetizer perfect for any occasion!
Today’s Guest Post is from Melissa Caminiti Clare, the author of the blog I Was Born to Cook. Melissa has a story that really resonates with me. She learned to cook from her Italian and Greek family members and spent a great deal of her childhood in the kitchen absorbing her culinary heritages.
It is wonderful to see someone so committed to continuing the traditions of her family through their stories and food. Make sure you head over to Melissa’s blog so you can enjoy all that she has to offer. Thank you Melissa – great choice for Festive Friday Fare!
I was thrilled to volunteer when Jane asked people if they’d guest post here. I’m a fan of her blog and am excited to be here for Festive Friday 🙂
Last month, I was chosen by Foodbuzz to throw a24×24 party, and my theme was a tribute to the films nominated for Best Picture Oscars this year. I wasn’t sure of exactly what to choose for the dish that would represent “The Artist”. Then it hit me – why not something black and white? Perfect. So, I came up with these easy and delicious crostini, perfect for entertaining.
The hardest part about this appetizer is quite simple – making the olive tapenade. The rest can be pretty much be done with your eyes closed. I love how easily this dish comes together, and so does everyone else…it’s a big crowd pleaser!
So, make sure to try this at your next dinner party. And once again, thanks to Jane for giving me the opportunity to guest post!
- Olive Tapenade
- 2 cups pitted Kalamata olives
- 1 tbsp drained capers
- 2 large garlic cloves, minced
- 1 tsp fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1 loaf French bread, cut into 1/2-inch slices, toasted if you like
- 8 oz goat cheese
- Olive tapenade (from above)
- Make Olive Tapenade: Put olives, capers and garlic in food processor. Chop finely. With motor running, stream in lemon juice and oil; process until blended. This can be made a day ahead. Transfer to a bowl, cover, and refrigerate.
- Assemble Crostini: For the most attractive presentation, spread goat cheese on half of each slice of bread and tapenade on the other half. Transfer to a platter and serve.
- Yield: about 8 servings