Olive Tapenade with Goat Cheese | WQDR-AM

Ingredients

• For the Tapenade:
• 1 cup pitted kalamata olives, drained
• 1 cup green olives with pimentos, drained
• 1/4 cup capers, drained
• 1/4 cup finely chopped red onion
• 2 anchovies, finely chopped (optional)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley or basil
• 1/4 teaspoon crushed red pepper flakes
• To Serve:
• 4-ounce piece of goat cheese
• 1 loaf French bread, thinly sliced and toasted