CROSTINI WITH GOAT CHEESE AND CHOCOLATE TAPENADE

1 ounce real dark chocolate, melted
1 cup pitted ripe black olives (buy 10 ounces if you are pitting yourself)
5 preserved anchovy fillets in oil, drained and chopped
1 large garlic clove, chopped
2 tablespoons pickled capers, drained and excess vinegar squeezed out
5 tablespoons good-quality extra-virgin olive oil
2 tablespoons rum (optional)
Some chopped fresh chile (optional)
French baguette or Italian ciabatta, for toast
8 ounces fresh soft goat cheese
Cayenne pepper, for sprinkling
A few sprigs of dill or parsley (optional)

Put all ingredients except bread, goat cheese, cayenne and herbs in a food processor or blender and pulse until everything is mixed but still retains some texture.

Preheat oven to 350 degrees F.

Slice bread thinly at an angle to produce good crostini shapes. Place slices on a baking tray.

Bake until crisp and golden; let cool on a wire rack.

Just before serving, spread tapenade on toasts; place a thin slice of goat cheese on top and finish with a sprinkle of cayenne and an herb leaf.

Makes 30 pieces
Source: Real Chocolate by Chantal Coady