Olive Tapenade with Goat Cheese Recipe by Erin Merhar from Pioneer Woman.

Ingredients

• For the Tapenade:
• 1 cup pitted kalamata olives, drained
• 1 cup green olives with pimentos, drained
• 1/4 cup capers, drained
• 1/4 cup finely chopped red onion
• 2 anchovies, finely chopped (optional)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley or basil
• 1/4 teaspoon crushed red pepper flakes
• To Serve:
• 4-ounce piece of goat cheese
• 1 loaf French bread, thinly sliced and toasted

Directions

1. Finely chop the kalamata and green olives. Place them in a medium mixing bowl along with the capers, red onion, and anchovies (if using). Alternatively, you can place the olives, capers, red onion, and anchovies in a food processor. Pulse a few times until everything is finely chopped and combined, then transfer to a mixing bowl.
2. Stir in the olive oil, lemon juice, fresh parsley or basil, and crushed red pepper flakes. Mix until well combined.
3. Serve with the goat cheese and toasted French bread slices.