New Potatoes with Goat Cheese and Tapenade

• 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

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.

red potatoes, goat cheese, bread crumbs, extravirgin olive oil, thyme, nicoise, extravirgin olive oil, anchovy, capers, clove garlic, ground black pepper, thyme

Taken from www.epicurious.com/recipes/food/views/new-potatoes-with-goat-cheese-and-tapenade-388167 (may not work)