New Potatoes with Goat Cheese and Tapenade

Name: New Potatoes with Goat Cheese and Tapenade
Yield: serves 8
Ingredients: 8 small red potatoes, about the size of golf balls (about 1/3 pound); 2 ounces fresh goat cheese; 1 tablespoon fine dry bread crumbs; 2 teaspoons extra-virgin olive oil; 1/4 teaspoon minced fresh thyme; 1/2 pound pitted niçoise or kalamata olives (about 1 cup); 2 tablespoons extra-virgin olive oil; 4 anchovy fillets; 2 teaspoons capers, rinsed; 1 large clove garlic, crushed; Pinch of freshly ground black pepper; Sprigs fresh thyme for garnish

December 22, 2011

Over the years, workshop chefs have devised many memorable hors d’oeuvres with chèvre because of Cakebread’s long friendship with two wine-country goat cheese producers: Laura Chenel and Skyhill. This one-bite appetizer, featuring soft herbed goat cheese spread on a potato slice with a dollop of tapenade, comes from chef Pascal Olhats, who prepared it during the 1993 Workshop. If you have a small food processor, you can halve the tapenade recipe, as you need only a small amount for this dish. Then again, tapenade keeps well in the refrigerator, and you will be happy to have some on hand. Use it as a sandwich condiment or spread for crostini, slather it on grilled tuna, or toss it with pasta.

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