Lemon Thyme Tapenade

Last weekend was busy and fun with a trip to San Francisco to see Fiddler on the Roof, and a long ride in the new truck, but the highlight of the weekend was getting together with friends over at Beth and Scott’s.  We were really lucky meeting this group of friends through our son’s class at school.  I love getting together with them, because no matter where we meet, we all share the cooking duties, and these friends are all great cooks.  I always come away with something I want to make myself, like Scott’s chicken and Brian’s brisket.  And, last Saturday was no different.  Beth brought out a tapenade she served over fresh goat cheese.  I couldn’t get enough of it.  I probably ate too much, but I enjoyed every bite.  Beth told me how she made it, but didn’t give me any ratios or measurements.  I have recreated her tapenade to the best of my recollection here, and I think it tasted just like Beth’s.

Lemon Thyme Tapenade
6 ounces pitted Kalamata olives, chopped
1 teaspoon finely grated lemon zest
1 teaspoon fresh thyme, chopped
¼ teaspoon freshly ground pepper
1 tablespoon good quality extra-virgin olive oil

Fresh goat cheese
Sliced sourdough baguette

 Mix together the Kalamata olives, lemon zest, thyme, pepper and olive oil.  Chill for at least 1 hour.  Serve over the fresh goat cheese with the sliced baguette.