Herbed Olive Tapenade With Goat Cheese Bruschetta & Giveaway!

Hi Everyone!
I hope you all have a fantastic weekend.
I am so excited about todays’ post!!!!
Not only am I over the moon to be a part of this fabulous
Spring Progressive Dinner Blog Hop
filled with AMAZING recipes from your favorite bloggers but……
there is also a
GIVEAWAY!!!!!
A BIG one!

 We welcome you to travel from blog to blog

to view all of these incredible recipes.
Don’t these recipes look delicious?
Everything you would need to throw an amazing dinner party is HERE!
Now that Spring is finally here I can wait to
start entertaining again.
How about you?
 
This is the most incredible appetizer.
I put all of my favorite ingredients together
for this fresh & tasty starter.
 Ingredients
Pitted Kalmata Olives
Manzanilla Olives
Garlic
Lemon
Fresh Oregano
Fresh Basil
EVOO
Red Wine Vinegar
Cream Cheese
Goat Cheese
French Bread
S & P

In a bowl mix
1 cup chopped Kalmata Olives(pitted)
1 cup chopped Manzanilla Olives
3 large cloves of Garlic diced
3 tbs chopped fresh Oregano
3 large basil leaves chopped
S & P to taste
3 tbs Extra Virgin Olive Oil
2tbs Red Wine Vinegar
1 fresh squeezed Lemon
Mix Together
4 oz Cream Cheese softened
4 oz Goat Cheese
 You can use EVOO  with a little salt & pepper
or Land O Lakes Butter Half-Sticks.
The half sticks are great because they allow you measure the perfect amount without waste.
Just dip and lay on a sheet.
Bake at 350 for about 10-15 minutes until edges are golden brown.

 Enjoy!

Have a beautiful week,

Similar Posts

Catch of the Day: Martine’s Braised Fish with Rice Pilaf

Catch of the Day: Martine’s Braised Fish with Rice Pilaf

It was a twenty-four hour sojourn to Martine’s quintessential New England home with one of my best girlfriends, Connie, who introduced us. There we were, three fine women sitting alongside the Quaimbog Cove in Stonington, Connecticut, fully present, laughing often, and chit-chatting about life over good wine in each other’s much desired good company.

Avocado Tortellini Salad with Fresh Vegetables + Garden Sage
·

Avocado Tortellini Salad with Fresh Vegetables + Garden Sage

One of my favorite early–June blooms is garden sage. Her grey-green, fuzzy, oblong leaves and woody stems stand two-feet tall with lavender-colored flowers that the resident bees just loooove. If you fancy yourself an edible garden, sage is a pretty perennial “subshrub” I’d highly recommend.
With sage blooms come all the feels of summer. Independence Day is just around the bend and, girl, you know the gatherings are soon to roll in—picnics, potlucks and barbecues, OH MY!
What shall you bring?! Look no more. This avocado tortellini salad with fresh vegetables and garden sage is as fresh as it is filling and sure to be a crowd pleaser.

24 Comments

  5. This looks so good. I love olives! I’m trying to skip dinner tonight after stuffing myself in NYC today and those pictures are making it very difficult not to run to the fridge and grab some olives.
    And what a great giveaway!

  6. Oh I love olive tampenade–yet I’ve never made it from scratch! I think I need to give this recipe a try… stat!

  9. Sounds delicious! Mmmm. Loving your blog just found last month. Your house is beautiful as is all the decorating. Did you ever post where you found your white sectional sofa.? It looks so cozy.

  15. Pingback: The Inspiration Exchange {No. 17}

    1. Hi Susie, thank you so much, I actually do. It is a passion of mine. Have a wonderful Sunday, Jen

  18. Pingback: Must-Try Healthy Party Appetizers | Energy We Bring
  19. Pingback: Antipasto Perfection | To Deliciousness and Beyond

  21. I’m going t use feta instead if goat cheese. Think that will be ok? When I serve this do you suggest assembling it a little bit before they arrive or can they self serve? This looks so delicious!

  22. I love this recipe! I have made it several times. I find fresh garlic in this recipe pretty strong, so I cut it down to one clove. People LOVE it!!!

  23. Pingback: 31 Things for October…

Comments are closed.