New Year's Eve is an ideal time to serve simple appetizers that can withstand hours of partying. After making Roquefort and Walnut Canapés, I had leftover walnuts, so I looked for another amuse bouche that could use up the nuts.
With its easy fig and olive tapenade, this delicious bite is served on a cracker with a small dollop of goat cheese and a roasted walnut topping. The tapenade can be made three days in advance, and the whole thing is quick to assemble just before party time. Every bite is the perfect combination of sweet, salty, creamy, and crunchy. To celebrate with these appetizing hors d'oeuvres, read more.
1 cup chopped stemmed dried Calimyrna figs Makes 36-42 appetizers.
1/3 cup water
1/3 cup chopped pitted kalamata olives or other brine-cured black olives
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon drained capers, chopped
1 1/2 teaspoons chopped fresh thyme
3-4 ounces logs soft fresh goat cheese
1/2 cup toasted walnut halves
1-2 boxes of crackers or 1-2 baguettes cut in rounds and toasted
Fresh thyme sprigs (optional)
1 cup chopped stemmed dried Calimyrna figs
Makes 36-42 appetizers.