Food & Cooking Recipes Appetizers Finger Food Recipes Olive Tapenade and Goat Cheese Crostini 3.6 (42) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 A good-quality jarred tapenade -- a salty olive paste -- makes these hors d'oeuvres a breeze to put together. Ingredients ¾ cup green- or black-olive tapenade 3 tablespoons fresh thyme, leaves, plus sprigs for garnish 5 tablespoons finely chopped walnuts, (1 ¼ ounces) ¼ cup dried currants 5 ounces soft goat cheese Quick Crostini Directions 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. Rate it Print