For the Bruschetta:
1 Baguette
6 Tbsp Artichoke Parmesan Tapenade
4 oz. Cheve (goats cheese)
2 Tbsp Fresh Basil, chopped
12 Cherry Tomatoes, halved
3 Tbsp Garlic Balsamic Glaze
1. Preheat the oven: Turn the oven on to 350˚F.
2. Prepare the baguette: Cut the baguette into ¼” angled slices. Take the slices and spread a thin layer of cheve on the top of each slice.
3. Add the tapenade: Spoon ½ Tbsp of artichoke parmesan tapenade on each slice of bread. Place on a sheet tray and warm in the oven for 3-5 minutes.
4. Dress the bruschetta: Finish each baguette slice with a sprinkle of fresh basil, cherry tomatoes, and a drizzle of garlic balsamic glaze. Enjoy!