Terry Bell Recipes

Goat Cheese Mousse


Thyme, fresh, fine chopped                     1 tablespoon

Parsley, fresh, fine chopped                    1 tablespoon

Chives, fresh, fine chopped                     1 tablespoon

Black pepper, ground                              ½ tablespoon

Lemon juice, fresh                                   ½ tablespoon

Goat Cheese 11 oz log                             1 each




1.      Place the goat cheese in a bowl and let come to room temperature to soften

2.      Add the herbs, pepper and lemon juice and mix until well incorporated

3.      Save until ready to use





Sourdough Baguette                                      1 ea

Extra VirginOlive Oil                                    ½ cup

Kosher Salt                                                    as needed




1.      Slice the Baguette, you should get 50 slices out of each loaf, they will be about 1/8-inch thick

2.      Place the slices in a fairly large bowl

3.      Pour the olive oil on the sides of the bowl, and toss the bread until well coated, use as much or as little of the oil as you like, I like a lot

4.      place the slices on a baking pan, sprinkle with the Kosher salt and bake in a pre heated 375 degree oven and bake for about 6 minutes or until crisp

5.      Remove and let cool 




Tomato andOlive Tapenade


Kalamata Olives, pitted, fine diced                           ½ cup

Tomatoes, Skin only, fine diced                                2 cups

Shallots, peeled, fine dice                                          ¼ cup

Garlic Clove, peeled, chopped fine                           1 ea

Basil, Fresh, Chiffonade                                            ¼ cup loose

Extra Virgin Olive oil                                     ¼ cup

Sherry Vinegar                                                           2 tablespoons

Cracked Black Pepper                                              tt

Kosher Salt                                                                tt



  1. In a bowl add the tomatoes, olives, shallots, garlic, and basil. Mix well, but gently
  2. Add the olive oil and vinegar, again mix well but gently
  3. Add the salt and pepper until it tastes the way you like it
  4. Chill and hold for service





  1. Evenly Spread the Crostini with the goat cheese mousse, leaving no bare spots
  2. Place a teaspoon of the tomato and olive Tapenade on top
  3. Place a parmesan shaving on top for garnish
  4. Repeat until all are done
  5. Garnish Serving Plate, arrange Crostini and serve


Or for a more casual serving place the goat cheese in a serving bowl, the Tapenade in a serving bowl, the Crostini in a basket and let your guest make there own.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s