Food Service Search Staff

INGREDIENTS:1 lb. fully ripened Florida tomatoes
1 loaf stale French baguette (about 20 inches long, 2 ½ inch diameter)
¼ cup olive oil, divided
10 oz. goat cheese
1 Tbsp. finely chopped fresh basil
1 Tbsp., divided, ground black pepper
6 flat anchovies
2 cups pitted imported black olives
2 Tbsp. capers
2 Tbsp. fresh lemon juice
1 Tbsp. minced garlic
as needed, basil leaves DIRECTIONS:Preheat oven to 375°F. Core and cut tomatoes in thin slices; cut each slice in quarters; set aside.

Cut bread diagonally in 24 thin slices. Place in a single layer on a baking sheet. Brush one side with 2 Tbsp. olive oil. Bake until lightly toasted, about 10 minutes.

In a mixing bowl, combine goat cheese, basil and 1 Tbsp. pepper. With a whip attachment, mix until smooth and creamy. Transfer mixture to pastry bag fitted with star tip. Set aside.

To prepare tapenade, in a food processor container or mixing bowl, combine anchovies, olives, capers, lemon juice, garlic, the remaining 2 Tbsp. olive oil and the remaining 2 tsp. pepper. Process or mix until smooth. Lightly coat one side of each crostini with tapenade. Layer basil leaves and reserved tomato slices over the tapenade. Pipe florets of herbed goat cheese on top. SERVINGS:24 crostini From:Chef Jamie McFadden, Cuisiniers (catering), Winter Park, Florida PHOTO CREDIT:Photo Credit: FLORIDA TOMATO COMMITTEE