Olive Tapenade and Goat Cheese Crostini

Name: Olive Tapenade and Goat Cheese Crostini
Ingredients: 0.75 cup green- or black-olive tapenade; 3 tablespoons fresh thyme, leaves, plus sprigs for garnish; 5 tablespoons finely chopped walnuts, (1 ¼ ounces); 0.25 cup dried currants; 5 ounces soft goat cheese; Quick Crostini

3.6

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

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.

Originally appeared: Martha Stewart Living, December/January 1999