Ingredients
1/2 cup kalamata olives pitted and halved
2 tsp olive oil
1 tsp rosemary chopped fresh
1/2 tsp grated lemon rind
1/4 tsp coarsely crushed peppercorns
1 small clove garlic, crushed
4 oz. mild chevre (softened)
1 baguette
1 tbsp chopped parsley
Preparation
In small bowl, combine olives, oil, rosemary and spices. Cover and let stand for 30 minutes at room temperature or up to 8 hours in the fridge. Stir olive mixture into cheese. Cut bread into 1/2 slices, arrange on a baking sheet and toast lightly. Spred slices with cheese mixture. Place under broiler for 2 to 3 minutes or until cheese is tinged wit gold. Sprinkle with parsley and serve hot.
