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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


  1. 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.

Cook's Notes

To make your own tapenade, chop pitted olives, and add salt and olive oil to bind the mixture.

Reviews Add a comment

  • LongtimeMarthaFan
    18 MAY, 2012
    This recipie was a hit at my book club. the flavors really worked well together.