Tangerine, Tapenade, and Goat Cheese Canapés

from January/February 2012 TeaTime Magazine

The tart juice of tangerine and the smooth tang of goat cheese make this canapé an surprising and delicious treat.

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Tangerine, Tapenade, and Goat Cheese Canapés

1 cup whole, pitted green olives*
1 tablespoon chopped parsley
1 teaspoon minced capers
1/4 teaspoon minced garlic
1 tablespoon olive oil
1 teaspoon fresh orange zest
2 tablespoons fresh orange juice
1/4 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†

• Place olives in the workbowl of a food processor, and pulse until finely chopped. Transfer chopped olives to a small bowl.
• Add parsley, capers, garlic, olive oil, zest, juice, and orange blossom water to olives, stirring to combine. Cover, and refrigerate for 4 hours.
• Using a serrated knife, remove crusts from bread. Cut each slice diagonally into 4 triangles. Set aside.
• In a small bowl, combine goat cheese and cream, stirring until smooth and creamy.
• 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.

*Look for these in the deli section of most supermarkets.

†Go to teatimemagazine.com/extras to learn how to section citrus fruit.