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Appetizers & Soups

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Olive & Goat Cheese Crostini




    3/4 cup black-olive pate 3 tablespoons fresh thyme, leaves, plus sprigs for garnish 5 tablespoons finely chopped walnuts, (1 1/4 ounces) 1/4 cup dried currants (optional) 5 ounces soft goat cheese Crostini 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. Recipe adapted and photo from MarthaStewart.com

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