Chive and Garlic Cream Cheese and Olive Tapenade Over Crostini

Chive and Garlic Cream Cheese and Olive Tapenade Over Crostini

Servings: 10 - 12

Vegan
Recipe Directions
Nutrition Information

Ingredients

  • 1 container GO Veggie! Dairy Free Cream Cheese, Chive & Garlic
  • 12-14 pitted kalamata olives
  • 1 tsp. extra virgin olive oil
  • 2 tsp. lemon juice, plus zest of ½ lemon
  • ¼ tsp. sea salt, plus to taste
  • ¼ tsp. finely ground black pepper, plus to taste
  • 1 tsp. capers
  • 1 tsp. fresh thyme, stemmed (about 2-3 sprigs)
  • 1 organic whole grain baguette
  • 1 clove garlic, slightly crushed
  • 1 tbsp. high-heat neutral tasting oil for grilling

Instructions

In a mixing bowl, add olives, olive oil, lemon juice and zest, sea salt, pepper, capers and thyme.

In a separate mixing bowl, add cream cheese and add half of olive mixture. Stir to incorporate. Set aside.

Heat a griddle or grill pan over medium high heat and brush with high-heat oil.

Slice baguette, rub with garlic and place pieces on pan. Cook about 3 minutes, or until golden.

Brush other side and cook about 3 more minutes.

When serving, spoon about 2 teaspoons cream cheese mixture onto crostini and top with a small amount of the remaining tapenade.

Garnish with thyme if desired.

Created by: Spork Foods, www.sporkfoods.com, www.sporkonline.com

©Spork Foods 2014