| 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. |
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