Kyle Taylor of North Shore Private Dining is sharing his recipe for a perfect starter to serve at spring and summer gatherings: A crostini with basil chevre and olive tapenade.

He starts with a Vienna loaf sliced into 1/4-inch pieces. He dips one side in olive oil and bakes it for 10 minutes at 325 degrees.

The basil olive oil is the longest step in the process because after blending it, it needs to strain for at least two hours or overnight. It’s then mixed with cream cheese and goat cheese to make the chevre.

A food processor will help with both the chevre and tapenade.