TAPENADE GOAT-CHEESE CRACKERS
Categories Olive Bake Cocktail Party Vegetarian Goat Cheese Spring Gourmet
Yield Makes about 120 hors d'oeuvres
Number Of Ingredients 5
Steps:
- In a food processor or in a large bowl with a pastry blender pulse or blend flour and salt. Cut butter into small pieces. Add butter to flour mixture and pulse or blend until mixture resembles coarse meal. Measure 1/3 cup goat cheese, reserving remainder for serving, and break into small pieces. Add cheese to flour mixture and pulse or blend until mixture just begins to form a dough. Halve dough and roll out each half between sheets of parchment paper into a 12- by 10-inch rectangle (about 1/8 inch thick). Chill rectangles in parchment on baking sheets until firm, about 30 minutes.
- Preheat oven to 375°F. Transfer 1 rectangle of dough on baking sheet to a work surface and remove top sheet of parchment. Working quickly and using a ruler as a guide, cut rectangle into 1 1/4-inch squares without separating squares. (If dough becomes too soft to work with, freeze or chill on parchment and baking sheet until firm.)
- Bake crackers on parchment and baking sheet in middle of oven until golden, 15 to 20 minutes. Cool crackers on parchment on a rack. (Crackers will continue to crisp as they cool.) Cut and bake more crackers with remaining rectangle of dough. With a spatula carefully remove crackers from parchment. Goat-cheese crackers may be made 5 days ahead and kept in an airtight container at room temperature.
- Spread crackers with reserved goat cheese at room temperature and top with tapenade.
FIG AND WALNUT TAPENADE WITH GOAT CHEESE
Categories Condiment/Spread Olive Vegetarian Goat Cheese Fig Walnut Fall Bon Appétit
Yield Makes 20 servings
Number Of Ingredients 12
Steps:
- Combine chopped figs and 1/3 cup water in heavy medium saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. Transfer to medium bowl. Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme. Season tapenade to taste with salt and pepper. (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
- Arrange overlapping cheese rounds in circle in center of medium platter. Stir chopped walnuts into tapenade; spoon into center of cheese circle. Garnish with walnut halves and thyme sprigs, if desired. Serve with breads and/or crackers.
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