Fresh Appetizers and Sandwiches

Ingredients

• 1/2-1 tsp. red pepper flakes
• 1 tsp. lemon zest, finely chopped
• 1 Tbsp. black pepper, coarsely ground/cracked
• 1 Tbsp. parsley, finely chopped flat-leaf
• 1 Tbsp. tarragon, finely chopped fresh
• 1 Tbsp. chives, finely chopped fresh
• 9 oz. goat cheese, mild, crumbled
• 1 head garlic paste, roasted or 4 cloves garlic, finely chopped
• 1 cup California Olive Ranch EVOO

Directions

1. In a small bowl combine the first 6 ingredients.
2. In a glass serving bowl, place 1/4th of the crumbled goat cheese, top with 1/3rd of the roasted garlic paste and 1/3rd of the herb combination. Repeat twice more, ending with the goat cheese.
3. Gently pour your favorite California Olive Ranch EVOO over the layered ingredients. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving, 2 hours. Serve as a spread with prepared crostini or pre-spread on crostini and top with an arugula leaf.
4. To roast garlic: Cut off the top of the head(s) and place in a small ovenproof dish. Drizzle cut surface with California Olive Ranch EVOO and season with salt and pepper. Cover dish tightly with aluminum foil. Place in a 375° oven for approximately 45 minutes or until cloves are soft and squishy. Let cool and press out the garlic paste.

To make crostini:
Thinly slice a baguette, brush with California Olive Ranch EVOO and rub with the cut side of a garlic clove. Toast in a 350° oven until lightly browned and crisp. Store in a tightly covered container when cool or use while warm.