Sometimes we like to eat bites. Not full meals, but rather a series of appetizers in place of a single dish. "Morsels" as Taylor likes to call them. These crispy and tart little toasts are just that, morsels. You've got to like olives though - as the tapenade definitely tastes like olives. Strong olives. Though, that could partially be amplified by the fact that I *forgot* to add the olive oil, all 1/4 cup of it, at the end. I guess my mind started thinking about goat cheese and I was a goner... Mmm... goat cheese... Bruschetta with Goat Cheese and Olive Tapenade Makes 1 heaping cup (we made half the recipe and it was more than enough for appetizer sized servings for 3-4 people). Recipe from Wolfgang Puck. Ingredients 1 cup Niçoise olives, pitted 1 cup small green French olives (Picholine), pitted 1/4 cup oven-dried tomatoes, drained 1 tablespoon capers 1 garlic clove 1 anchovy fillet 1/2 tablespoon chopped fresh basil leaves 1/2 tablespoon chopped fresh thyme leaves 1/2 tablespoon

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