Bruschetta with Tapenade, Goat Cheese, Tomato, and Arugula

Tapenade is a wonderful multi-purpose medley that can serve as a dip, a spread (think muffalata), or a topping for fish, chicken, or bruschetta. It has all those delicious and healthy Mediterranean ingredients, and it's easy and delicious!

In this recipe, I use the tapenade as the base for a bruschetta -- but you could also do it as an open-face sandwich on a French roll. You can buy prepared tapenade at the grocery (some are quite good), but as in most foods freshly made is so much better!

With the addition of cheese, tomato, and arugula (you could substitute fresh basil) it can make a nice light supper.

Tapenade

Kalamata olives
garlic
capers
olive oil
(anchovies)
(lemon juice)

There are really three ways to combine the ingredients: finely chopped and tossed together, blended in a mortar and pestle (the traditional method), or combined in a blender or food processor. If you use a blender or food processor, first blend all ingredients except olive oil and then add the oil slowly until desired consistency is reached. Proportions are to individual taste, as is consistency. I prefer a "chunky" consistency that preserves the individual flavors while combining them. Others like the ingredients blended to a smooth paste. Anchovies and lemon juice are optional ingredients, but I think they are both great additions!

Bruschetta

Preheat broiler.

Begin with a good, crusty, artisinal French bread. Slice into rounds of desired heft. Brush each slice with olive oil and rub with garlic. Heat under broiler until toasted.

Spread each round with tapenade. Crumble goat cheese to lightly cover. Top with chopped tomatoes and chopped arugula or basil.