Easy Appetizer

I haven’t had much time for cooking lately because I’ve been painting, but I had book club this week so I needed to make something to contribute.  My requirements were:  easy to make; made from stuff I had in the house already; travels well; easy to serve.  This is what I came up with.
Easy? Yes
Good? Yes, so says the book club so you don’t have to take my word for it!
Special shopping? Probably not
Good for company? Absolutely. Pretty in a glass bowl and good for cocktail hour.

Yogurt Cheese with Olive Tapenade

Yogurt Cheese:

Line a colander with cheese cloth or a couple of kitchen towels.  Set the colander in a bowl to catch the liquid as it drains.  Pour in 1-2 cups of plain nonfat yogurt.  Add a little salt and pepper if you like.  Gather the sides of the cloth or towel and squeeze out as much liquid as possible.  Be sure the yogurt is covered and place the bowl, colander and towel wrapped yogurt in the fridge.  Let it sit 12-24 hours.  Squeeze out the remaining liquid.  Set aside.

Olive Tapenade

6-8 ounce jar of pitted olives, drained
2 tsps chopped garlic
1-2 tbsps chopped fresh parsley

Place olives, parsley and garlic in a food processor and process until finely chopped, but not a paste. Add a little olive oil if you need to to help the tapenade stick together a little.

For serving:
In a small glass bowl layer cheese, tapenade, cheese, tapenade. Serve with crackers or baguette rounds.

You can use any kind of olives that you like.  I use the green olives with the pimientos because it looks nice.

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