This makes a satisfying lunch and a great appetizer for your next get-together. I love the tangy, fruity taste of sumac, a spice that’s finally getting the attention it deserves. If you’ve got the grill on, drizzle olive oil on the bread and toast over the coals.
Ingredients
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 medium garlic clove, grated
- 1/2 teaspoon sumac, such as Wild Sumac
- 1/4 teaspoon coarse sea salt
- 1/4 teaspoon freshly ground black peppercorns like Vine-Ripened Black Peppercorns
- 1/8 teaspoon peperoncino (Italian crushed red pepper flakes)
- 4 ounces each pitted Castelvetrano and Kalamata olives
- 2 tablespoons chopped fresh flat-leaf parsley
- 8 baguette or crusty whole-grain bread slices
- 8 ounces goat cheese at room temperature
- 1/4 cup chopped walnuts
Directions
Step 1
In a medium bowl, whisk together the olive oil, lemon zest and juice, garlic, sumac, salt, pepper, and peperoncino. Coarsely chop the olives and add to the bowl along with the parsley; let marinate for 30 minutes.
Step 2
When ready to assemble, toast the bread. Spread each slice with equal amounts of goat cheese, then top with the walnuts and the olive mixture. Drizzle with olive oil and serve.
Yields 4 lunch or 8 appetizer servings
