Ingredients
1
cup pitted kalamata olives, drained
1/2
teaspoon chopped fresh rosemary leaves
1/2
teaspoon grated lemon peel
1/2
teaspoon grated orange peel
1/4
teaspoon chopped fresh thyme leaves
1/8
teaspoon coarsely ground fresh pepper
1
tablespoon extra-virgin olive oil
1/3
cup finely chopped toasted walnuts
1
log (4 oz) goat cheese*
Additional extra-virgin olive oil
Fresh rosemary and thyme sprigs
Food Should Taste Good® olive tortilla chips
Preparation
In food processor or blender, place all Tapenade ingredients except walnuts. Cover; process, using quick on-and-off motions, until slightly coarse. Stir in walnuts. Cover; refrigerate 1 hour to blend flavors.
If desired, soften goat cheese on microwavable plate in microwave uncovered on High about 10 seconds. Spread goat cheese into 1/4-inch layer on serving plate. Top with tapenade; drizzle with additional olive oil. Garnish with rosemary and thyme sprigs. Serve with chips.
