Cove Hollow Tavern Crostini Recipe

Goat Cheese Pate & Tapenade Crostini from Cove Hollow Tavern
Goat Cheese Pate & Tapenade Crostini
Cove Hollow Tavern

The goat cheese pate and tapenade crostini is one of the most popular appetizers that chefs (and co-owners) Terry Harwood and Lisa Murphy prepare at Cove Hollow Tavern in East Hampton. It also makes for a great hors d’oeuvre for holiday parties!

Cove Hollow Tavern Crostini

Crostini Ingredients & Directions:

1 loaf ciabatta

Preheat your oven to 325° and set the rack in the middle.

Cut the loaf into ½ inch slices across the middle.

Drizzle a half-sheet pan with olive oil and arrange the slices on the pan.

Drizzle the bread slices with olive oil, sprinkle with kosher salt, and a few grinds of black pepper.

Place in oven for 10 minutes, then turn the slices over and bake for another 10 minutes or until golden brown.

Grate some fresh Parmigiano-Reggiano over the top while still hot.

Goat Cheese Pate Ingredients & Directions:

4 oz goat cheese, plain, room temp
1 tsp orange zest
3 tbls heavy cream
¼ tsp fennel seed, ground
1 tsp honey
kosher salt & pepper to taste

Place all ingredients into a bowl and stir with a rubber spatula until smooth and creamy.

NOTE: add extra honey and black pepper to taste.

Picholine Olive Tapenade Ingredients & Directions:

2 cups green olives (pitted/no juice)
1 tbls extra virgin olive oil
1 red bell pepper, julienne
1 red onion, julienne
5 garlic cloves, thin slices
½ tsp red pepper flakes (optional)
½ tsp anchovy paste
5 basil leaves
1 tbls parsley, chopped
10 turns black pepper (1/2 tsp)

Place the olive oil, peppers, onion, garlic and pepper flakes into a sauté pan, then place over high heat and sauté the mixture for about three minutes until the onions start to turn translucent.

Set aside to cool.

On a large cutting board, place the pepper mixture along with all other ingredients and rough chop; do not over chop or pulse in a food processor.

NOTE: fava beans, artichoke hearts or zucchini are good substitutes for the olives.

The Hors D’oeuvre:

Take a single crostini and spread some goat cheese pate from end to end.

Arrange the tapenade over goat cheese.

Repeat for all your crostinis.

On a platter, artfully arrange them and drizzle with olive oil, grind some pepper and sprinkle chopped parsley over the top.

Enjoy!

This recipe comes to us from Cove Hollow Tavern, covehollowtavern.com.

More from Our Sister Sites