200g pitted black olives in brine or olive oil, drained
220g jar whole piquillo peppers, drained
2 tablespoons capers in brine, drained
Handful of basil leaves, plus extra, to garnish
3 tablespoons olive oil
12 thin slices crusty bread, toasted
150g goat's cheese, sliced
Olive oil, for drizzling
Freshly ground black pepper
Firstly, put the olives and piquillo pepper into blender or food processor with the capers, basil leaves and olive oil and blend until smooth. If you prefer, you can blend for less time for a rough-textured tapenade.
Then, tip the tapenade into a bowl and season with freshly ground black pepper.
Preheat the oven to 190ºC/fan oven 170ºC/gas mark 5.
Next, spread some of the tapenade on to the slices of crusty bread and arrange them on a baking sheet. Put a piece of goat’s cheese on top, drizzle with a little olive oil and season with black pepper. Bake for 10-20 minutes.
Serve, garnished with fresh basil leaves. Enjoy!