Black Olive And Goat Cheese Sandwiches Recipes

BLACK OLIVE AND GOAT CHEESE CROUSTADE

Black Olive and Goat Cheese Croustade image

Let store-bought pizza dough make you look like a kitchen pro! A delicious spread of Lindsay® Black Ripe Pitted Olives and sauteed leeks, topped with goat cheese and fresh herbs, make for impressive party fare without the fuss.

Provided by LindsayOlives

Categories Appetizers and Snacks Vegetable Olives

Time 30m

Yield 8

Number Of Ingredients 7

Ingredients

1 teaspoon unsalted butter
¼ cup leeks, diced
¼ cup Lindsay® Black Ripe Pitted Olives, diced
1 (10 ounce) package prepared pizza dough
3 ounces goat cheese, crumbled
1 teaspoon thyme, chopped
1 teaspoon oregano, chopped

Steps:

Heat butter in a small saute pan over medium heat. Add leeks and cook for 3-4 minutes until soft. Remove from heat and stir in olives. Set aside.
Cut pizza dough into 20 (1/2 ounce) pieces. Shape into 2-inch circles and place on a lightly greased parchment lined baking sheet. Bake in a 400 degree oven for 7-8 minutes.
Remove from oven and spread each disk with olive mixture. Top with goat cheese and bake for an additional 5-7 minutes at 400 degrees. Sprinkle with fresh herbs just before serving.

Nutrition Facts : Calories 144.6 calories, Carbohydrate 17.8 g, Cholesterol 9.7 mg, Fat 5.5 g, Fiber 0.5 g, Protein 5.5 g, SaturatedFat 2.5 g, Sodium 321 mg, Sugar 2.2 g

BLACK OLIVE AND GOAT CHEESE SANDWICHES

Black Olive and Goat Cheese Sandwiches image

Provided by Bill Telepan

Categories Sandwich Olive Picnic Mother's Day Lunch Goat Cheese Bell Pepper Tortillas Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 15

Ingredients

Goat cheese:
1 pound fresh goat cheese
1/4 cup cream
2 tablespoons chopped thyme leaves
Place all the ingredients in a bowl and stir to combine. Set aside.
Tapenade:
1 cup pitted Kalamata olives
2 anchovy fillets
2 teaspoons capers packed in brine, rinsed and drained
1/2 teaspoon smashed garlic (use the edge of a large, wide-bladed knife)
Place all of the ingredients in a food processor fitted with the metal blade and process until finely chopped. Transfer to a bowl and set aside.
Assembly:
8 flour tortillas, 10 inches in diameter
2 roasted red bell peppers
2 cups frisée, coarse ends trimmed, curly tips torn into pieces

Steps:

1. Lay the tortillas in front of you. Spread 1/4 cup of the goat cheese over the center portion of each tortilla. Spread 1 generous tablespoon of the tapenade over the goat cheese.
2. Cut each pepper half into 6 strips and lay 3 strips along the center of each tortilla. Top the pepper with some frisée.
3. Fold two sides of the tortilla over the frisée, then roll up the tortilla. Cut each wrap crosswise into 4 pieces and serve from a platter.

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