A good-quality jarred tapenade -- a salty olive paste -- makes these hors d'oeuvres a breeze to put together.
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.
To make your own tapenade, chop pitted olives, and add salt and olive oil to bind the mixture.