🔪 Step-by-Step Recipe Instructions

Step 1: Prepare the Herbed Olive Tapenade

1. Place the pitted olives, capers, minced garlic, lemon juice, chopped parsley, and chopped thyme into a food processor or blender.
2. Pulse the mixture about 6–8 times until the ingredients are coarsely chopped and starting to combine.
3. With the motor running, slowly drizzle in the olive oil and continue pulsing until the tapenade reaches a spreadable consistency. It should be slightly chunky—not pureed.
4. Taste and adjust as needed. Add more lemon juice for brightness, extra herbs for freshness, or red pepper flakes for heat.
5. Transfer to a bowl and set aside, or refrigerate until ready to use.

Tip: If you don’t have a food processor, finely chop all ingredients by hand and mix in a bowl.

Step 2: Toast the Baguette Slices

1. Preheat your oven to 375°F (190°C).
2. Arrange the baguette slices in a single layer on a large baking sheet.
3. Lightly brush both sides of each slice with olive oil using a pastry brush.
4. Bake for 8–10 minutes, flipping halfway through baking to ensure both sides are golden brown and crisp.
5. Remove from the oven and let cool slightly.

Common Mistake to Avoid: Not flipping the bread can lead to uneven toasting. Flip halfway for that perfect crunch!

Step 3: Assemble the Bruschetta

1. Once the baguette slices have cooled slightly, spread each slice with about 1–2 teaspoons of softened goat cheese.
2. Top each with a generous spoonful of olive tapenade.
3. Optional: Sprinkle with extra chopped parsley or thyme, a bit of lemon zest, or a pinch of flaky sea salt.
4. Serve on a platter immediately while still crisp.

Tip: If serving later, keep tapenade and goat cheese separate and assemble just before guests arrive.