Olive Tapenade And Goat Cheese Crostini

• 1 baguette 5 to 6 oz
• 2 tablespoons olive oil
• 3/4 cup olive tapenade green or black, see * No
• 3 tablespoons fresh thyme leaves
• thyme sprigs for garnish
• 5 tablespoons chopped walnuts finely-
• 1/4 cup dried currants
• 5 ounces soft goat cheese

1. To make crostini: Preheat oven to 350 degrees. Slice baguette on the diagonal into 1/4-inch thick slices. Brush each bread slice lightly on both sides with olive oil. Place on baking sheet. Toast for 5 to 6 minutes, or until lightly golden. Remove from oven. Transfer to wire rack to cool. (Note: This can be made 1 or 2 days ahead and stored in an airtight container; add desired toppings just before serving.)
2. To make topping: In small bowl, combine tapenade, thyme leaves, walnuts and currants.
3. To assemble: Spread 1 to 2 teaspoons goat cheese onto each crostini. Place 1 to 2 teaspoons olive mixture on top. Garnish with thyme tips.

olive oil, olive tapenade, thyme, thyme, walnuts, currants, goat cheese

Taken from www.yummly.com/recipe/Olive-Tapenade-and-Goat-Cheese-Crostini-1666574 (may not work)