Olive, Goat Cheese and Arugula Tea Sandwiches -

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Olive, Goat Cheese and Arugula Tea Sandwiches

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By Pamela Sheldon Johns and Jennifer Barry

Posted July 23rd, 2007

This article is reprinted with permission from Festive Picnics: Recipes Crafts & Decorations for Outdoor Occasions, by Pamela Sheldon Johns, (2004, Ten Speed Press)

Festive Picnics: Recipes Crafts & Decorations for Outdoor Occasions

Servings:	4
Author Notes:	An assortment of tea sandwiches makes a lovely picnic. Some other fillings or open-face toppings might include cream cheese and roasted red bell pepper, prosciutto and julienned sun-dried tomatoes, or thinly sliced cucumber and smoked salmon.
Ingredients:	Tapenade: 1/2 cup oil-cured black olives, pitted 1 tablespoon extra-virgin olive oil 1/3 tablespoon finely grated orange zest 1 cup arugula leaves, coarsely chopped 12 cherry tomatoes, halved 2 tablespoons red wine vinegar 2 tablespoons extra-virgin olive oil salt and freshly ground black pepper 8 thin slices white bread, crusts removed 4 ounces fresh goat cheese, at room temperature
Instructions:	To make the tapenade, combine the olives, olive oil, and orange zest in a food processor. Pulse to a smooth paste. Set aside. In a small bowl, combine the arugula and cherry tomatoes. Drizzle with the vinegar and olive oil. Season with salt and pepper. Toss to coat. Spread the olive paste on 4 slices of the bread, spread the goat cheese on the 4 remaining slices. Place the arugula mixture on each olive paste slice and top with the goat cheese slices. Cut diagonally into triangles.