Green olives and fresh orange rind give this tapenade a decidedly fresh twist that earned a top rating in our Test Kitchens.
Oxmoor House JANUARY 2008
Combine first 5 ingredients in a food processor; pulse 4 times or until coarsely chopped. Add olive oil, and pulse 5 times or until finely chopped.
Spread about 1 1/2 teaspoons goat cheese over each baguette slice, and top each with about 1 1/2 teaspoons tapenade.
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