Over the years, workshop chefs have devised many memorable hors d’oeuvres with chèvre because of Cakebread’s long friendship with two wine-country goat cheese producers: Laura Chenel and Skyhill. This one-bite appetizer, featuring soft herbed goat cheese spread on a potato slice with a dollop of tapenade, comes from chef Pascal Olhats, who prepared it during the 1993 Workshop. If you have a small food processor, you can halve the tapenade recipe, as you need only a small amount for this dish. Then again, tapenade keeps well in the refrigerator, and you will be happy to have some on hand. Use it as a sandwich condiment or spread for crostini, slather it on grilled tuna, or toss it with pasta.

　　

Ingredients

serves 8

　　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

　　

Tapenade

1/2 pound pitted niçoise 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

　　

Step 1

Put the potatoes in a small saucepan with salted water to cover by 1 inch. Bring to a boil, adjust the heat to maintain a simmer, and cook until the potatoes are tender when pierced, about 15 minutes. Drain and let cool. Slice the potatoes about 1/4 inch thick, discarding the rounded ends. You should get 3 or 4 slices from each potato.

　　

Step 2

In a small bowl, combine the cheese, bread crumbs, olive oil, and thyme.

　　

Step 3

For the tapenade: Combine all the ingredients in a food processor and blend until smooth.

　　

Step 4

Preheat a broiler. 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. Top each slice with about 1/4 teaspoon tapenade and garnish with the tip of a thyme sprig. Serve immediately.

　　

Step 5

Enjoy with Cakebread Cellars Sauvignon Blanc or another refreshing white wine or rosé.

　　The Cakebread Cellars American Harvest Cookbook