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Olivada, which is a chopped olive mixture, tops this unique hors
d’oeuvre.
Ingredients
1 ounce chevre (French goat cheese), at room temperature
¼ cup part-skim ricotta cheese
1 tbsp each chopped chives and fresh basil or
½ tsp basil leaves
12 large pitted black olives, minced
1 tsp each rinsed drained capers and red wine vinegar
2 tsp olive oil
1 large garlic clove, minced
2 ounces French bread, diagonally cut into 12 equal slices
Method
In small mixing bowl combine cheeses ,chives and basil; stir well and
set aside.
In separate small bowl combine olives, capers and vinegar; stir and set
aside.
In small nonstick saucepan combine oil and garlic and cook over medium
heat, swirling oil in pan occasionally to prevent garlic from burning,
until garlic is golden, 1 to 2 minutes.
Remove from heat and set aside.
On baking sheet arrange bread slices in a single layer and broil 5 to 6
inches from heat source until golden brown.
Turn bread slices over and,
using a pastry brush, lightly brush each slice of bread with an equal
amount of the garlic oil mixture, being sure to use all of mixture.
Spread an equal amount of cheese mixture over each slice of bread
(about 1 tbsp).
Broil until cheese is melted, 1 to 2 minutes.
Top each
slice of bread with an equal amount of the olive mixture (about 1 tsp).
MAKES 2 SERVINGS.
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