New Potatoes with Goat Cheese and Tapenade

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 nicoise 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

Instructions

1. Put the potatoes in a small saucepan with salted water to cover by 1 inch.
2. Bring to a boil, adjust the heat to maintain a simmer, and cook until the potatoes are tender when pierced, about 15 minutes.
3. Drain and let cool.
4. Slice the potatoes about 1/4 inch thick, discarding the rounded ends.
5. You should get 3 or 4 slices from each potato.
6. In a small bowl, combine the cheese, bread crumbs, olive oil, and thyme.
7. For the tapenade: Combine all the ingredients in a food processor and blend until smooth.
8. Preheat a broiler.
9. Spread each potato slice with some of the cheese mixture, dividing it evenly, then put the slices on a tray and broil until the cheese melts and colors slightly, 2 to 3 minutes.
10. Top each slice with about 1/4 teaspoon tapenade and garnish with the tip of a thyme sprig.
11. Serve immediately.
12. Enjoy with Cakebread Cellars Sauvignon Blanc or another refreshing white wine or rose.