Goat Cheese Tarts with Pesto or Olive Tapenade

This thick, lusty black olive paste comes from Provence. It tastes wonderful spread on crusty bread, crackers, or fresh vegetables.

Kalamata olives, water, roasted red peppers (peppers, water, vinegar, salt), olive oil, capers (capers, water, vinegar, salt), onions, sun dried tomatoes (contains sulfur dioxide), garlic, sugar, garlic essence, lemon juice from concentrate (sodium bisulphite), xanthan gum, spices, potassium sorbate