1/2 cup chopped stuffed green or salad olives
1/4 cup chopped black olives
1/4 cup chopped kalamata olives
2 tablespoons chopped fresh cilantro
1 tablespoon white wine vinegar
2 teaspoons capers, rinsed, drained
2 teaspoons finely chopped fresh garlic
1 teaspoon honey
1/4 teaspoon chopped jalapeño or serrano chile peppers
1/4 teaspoon balsamic vinegar
1 1/2 teaspoons fresh basil leaves*
8 ounces (2 cups) Monterey Jack cheese, cubed 1/2-inch
Fresh basil leaves, if desired
Combine all tapenade ingredients in bowl; mix well. Cover; let stand at room temperature 30-60 minutes to blend flavors.
Heat oven to 350°F.
Place cheese cubes in pairs, 4 inches apart, onto
baking sheets. Bake 4-5 minutes or until cheese is lacy in appearance and lightly browned on edges. Cool on baking sheets 1 minute or until cheese stops sizzling. Carefully remove with spatula onto paper towels. Cool completely.
Drain any liquid from tapenade mixture. Spoon onto cheese chips. Garnish with fresh basil leaves, if desired.
*Substitute 1/2 teaspoon dried basil leaves.
Use leftover olive mixture on crackers, pita bread or sandwiches.