- 1 pound of feta cheese
- 1 jar of Lucero Black Olive Tapenade
- 1 baguette
- Lucero Koroneiki Olive Oil
- Garlic salt to taste
- Rosemary and kalamata olives for garnish
Cut baguette in to ¼ inch slices, brush with Koroneiki Olive Oil, sprinkle with garlic salt and toast until golden brown. Bring feta cheese to room temperature. Mix in Black Olive Tapenade and Koroneiki Olive Oil. Serve on a platter, garnish with rosemary and kalamata olives.