This is one of my all time favorite appetizers. It’s decadent, creamy, crunchy and salty all
in one bite. The creamy, tangy goat cheese slathered on a crunchy, buttery crostini with the briny, salty olive tapenade creates a symphony of flavors on your palate. This is an incredibly easy recipe to pull together.
This is a great anytime snack paired with a Spanish Rosado. Rosado is the Spanish term for rosé. These wines are a great value and incredibly versatile. Spain and Portugal are both producing some of the best wine values in the world right now. Contrary to popular belief, many rosés are actually dry and make a great companion for many foods from picnic fare to salads to salsas.
The Muga Rosado from Rioja is a great choice at a great price. The wine is made from the Garnacha, Viuda and Tempranillo grapes. Here are my tasting notes from the 2012 vintage.
Note: Rosados should be consumed within 1-3 years to preserve the vibrant fruit flavors.
Tasting Notes: 2012 Muga Rosado, Rioja (SRP: $12)
Cherry, juicy apple, apricot, pineapple, white blossoms & fennel aromas give way to a medium bodied wine with notes of fresh baked croissants. (Tasted: October 2013)
Baguette (or you can buy a bag of pre-made crostinis if you’re short on time)
Butter (for toasting)
6 oz log of Goat Cheese
8 oz Olive Tapenade (Whole Foods make a delicious version or you can try this recipe from Epicurious)
Slice baguette in 1/4 inch diagonal slices. Add butter to griddle and lightly grill on both sides. You can skip this step if using store bought crostinis, but this will add another layer of buttery goodness! Spread with a generous portion of goat cheese and top with olive tapenade.