Olive Tapenade and Goat Cheese Crostini
A good-quality jarred tapenade -- a salty olive paste -- makes these hors d'oeuvres a breeze to put together.
- Servings: 12
Source: Martha Stewart Living, December/January 1999
- 3/4 cup green- or black-olive tapenade
- 3 tablespoons fresh thyme, leaves, plus sprigs for garnish
- 5 tablespoons finely chopped walnuts, (1 1/4 ounces)
- 1/4 cup dried currants
- 5 ounces soft goat cheese
- Quick Crostini
In a small bowl, combine tapenade, thyme leaves, walnuts, and currants. Spread 1 to 2 teaspoons goat cheese onto each crostini. Place 1 to 2 teaspoons olive mixture on top, and garnish each with thyme tips. Serve.