Tasty Thursday

So, we're still sticking with fun appetizers to serve at your March Madness parties for the month. Try this tasty gem from Goat Cheese by Maggie Foard.

Bruschetta with Olive Oil and Herbs

2–3 cloves garlic

1/3 cup olive oil

2 French baguettes, sliced on the diagonal

2–3 tablespoons finely minced fresh herbs, such as oregano and rosemary

2–3 varieties of goat cheese

Fresh Tomato Tapenade

1 pound fresh ripe tomatoes, seeded and chopped (canned diced organic tomatoes also work)

2 cloves garlic, minced and poached in 1/4 extra virgin olive oil for 1 minute

1/4 cup chopped pitted kalamata olives

1 tablespoon capers

1/4 cup chopped basil

3 ounces crumbled goat feta

Salt and pepper, to taste

Preheat oven to 400 degrees (or heat a stovetop grill, if you prefer).

Slice the garlic and combine with oil in a glass measuring cup. Warm in the microwave for 1 minute to flavor the oil. Brush the baguette slices lightly with the oil. If you are doing them in the oven, put the oil side up; on the grill, put the oil side down. When the bread is browned to your liking, remove from the heat and arrange on a platter. Sprinkle with the herbs and serve with the assorted cheeses and the Fresh Tomato Tapenade.

To make the tapenade, combine the ingredients in a medium bowl shortly before serving at room temperature.

Makes 8 servings