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April 2015

Goat Cheese & Tapenade Crostini

1 loaf (16 oz/450 g) French baguette 2 logs (4 oz/125 g each) goat cheese 1   recipe tapenade, any flavor Directions 1 Preheat oven to 400°F (200°C). Using Bread Knife, cut baguette into twenty-four 1/4-inch-thick (6-mm) slices. Cut each goat cheese log in half crosswise using Utility Knife; slice using Egg Slicer Plus®. 2 Place bread slices on Large Round Stone with Handles. Top bread with slice of goat cheese and level Small Scoop Read More


The current WVHOA Board Members are as follows:      Monique Hammett      Kathy Higginbotham-Jones      Greg Stone      Robert Bertrand      Rudy Trahan.

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