Tapenade-Artichoke Hearts on French Bread
1 cup black olives, pitted, sliced
1/2 cup marinated artichoke hearts, drained and chopped
1/3 cup fresh basil, chopped (NOT dried)
3 tablespoons olive oil
1 tablespoon capers, drained
1 teaspoon orange zest, grated
18 slices French bread (cut 1/2-inch thick)
4 ounces crumbled goat cheese, your choice (French feta, boursin, chevre, etc.)
Preheat oven to 375 degrees.
In a food processor or blender, combine the olives (save a few for garnish), artichoke hearts, 1/4 cup fresh basil, olive oil, capers, and the orange zest. Pulse mixture until coarsely pureed. Set aside.
Arrange the bread slices on a baking sheet and toast in the preheated oven until lightly browned on both sides, approximately 10 minutes total.
Remove the toast from the oven. Divide the tapenade mixture and spread on each slice. Top with the goat cheese of your choice; return to oven and bake 1-2 minutes or just until cheese melts.
Transfer the toast to a serving platter and garnish with the remaining sliced olives and some fresh basil.