HealthNotes

Olive Tapenade, Goat Cheese, and Baby Spinach Sandwich

• From: Munchin with Munchkin

Ingredients

• 1 cup pitted black olives

• 2 Tbs capers

• 1 garlic clove

• 2 Tbs olive oil

• 1 tsp fresh rosemary

• 1 Tbs red wine vinegar

• Juice of ½ a lemon

• 4 oz goat cheese

• 1/2 cup baby spinach

• 4 lengths French baguette, cut 4 inches long, then halved for sandwiches

Olives no longer need to be a side dish. With this quick recipe it becomes the heart of the sandwich.

Directions

• In a food processor, combine olives, capers, garlic, olive oil, rosemary, red wine vinegar, and lemon juice; pulse until smooth.
• Spread tapenade on a French crusty loaf and top with goat cheese and baby spinach.
• Olive Tapenade should be stored in an airtight container in the fridge and can last up to one month.