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Crostini with Fig Tapenade, Walnuts and Goat Cheese


  • 1 jar O&CO. Black Olive Paste with Dried Fig
  • 2 5.5 oz logs of soft, fresh goat cheese (each cut crosswise into 1/2-inch-thick rounds)
  • 1/2 cup chopped toasted walnuts
  • 1/4 cup toasted walnut halves
  • Fresh thyme sprigs
  • Assorted O&CO. Mini-Crostini
  • O&CO. Green Lemon Specialty Olive Oil


  1. Arrange overlapping cheese rounds in circle in center of medium platter.
  2. Stir chopped walnuts into tapenade; spoon into center of cheese circle. Drizzle Green Lemon Oil over tapenade.
  3. Garnish with walnut halves and thyme sprigs, if desired. Serve with Mini-Crostini.