Tangerine, Tapenade, and Goat Cheese Canapés
 
Yield: 24 canapés • Preparation: 15 minutes • Refrigerate: 4 hours
Ingredients
  • 1 cup whole, pitted green olives*
  • 1 tablespoon chopped parsley
  • 1 teaspoon minced capers
  • ¼ teaspoon minced garlic
  • 1 tablespoon olive oil
  • 1 teaspoon fresh orange zest
  • 2 tablespoons fresh orange juice
  • ¼ teaspoon orange blossom water (optional)
  • 6 slices firm wheat or multigrain sandwich bread
  • 4 ounces goat cheese, at room temperature
  • 2 tablespoons heavy whipping cream
  • 24 sections tangerine
Instructions
  1. Place olives in the work bowl of a food processor, and pulse until finely chopped. Transfer chopped olives to a small bowl.
  2. Add parsley, capers, garlic, olive oil, zest, juice, and orange blossom water to olives, stirring to combine. Cover, and refrigerate for 4 hours.
  3. Using a serrated knife, remove crusts from bread. Cut each slice diagonally into 4 triangles. Set aside.
  4. In a small bowl, combine goat cheese and cream, stirring until smooth and creamy.
  5. Divide goat-cheese mixture among bread triangles, spreading to cover. Top each triangle with 1 teaspoon tapenade and a tangerine section. Cover, and refrigerate for up to 2 hours until ready to serve.
Notes
*Look for these in the deli section of most supermarkets.
Recipe by TeaTime Magazine at https://teatimemagazine.com/tangerine-tapenade-and-goat-cheese-canapes-recipe/