Meatball Olive Tapenade Crostini


  1. Preheat oven to 350°F.
  2. Place frozen meatballs on baking sheet and cook 20-25 minutes, set aside.
  3. Season the goat cheese with salt and black pepper to taste.
  4. On the plate divide goat cheese onto each baguette, top with olive tapenade, cooked meatballs, garnish with thinly sliced roasted red peppers and green onion.


  • 6 ea. Roma® Gourmet Beef and Pork Meatballs, 1 1/2 oz. size
  • 6 slices baguette, toasted
  • 1/2 cup olive tapenade, prepared
  • 1/2 cup cheese, goat
  • 4 tbsp onion(s), green
  • 4 tbsp roasted red pepper, very thinly sliced
  • salt and pepper, to taste