Peach and Pecan Tapenade with Goat Cheese

Ingredients

• 1 tablespoon capers drained
• 8 servings round buttery crackers 
• 2 cups peaches dried with sunmaid) chopped
• 0.5 teaspoon thyme dried
• 12 ounces goat cheese 
• 2 tablespoons honey 
• 1 cup kalamata olives pitted chopped
• 2 tablespoons olive oil 
• 1 cup orange juice 
• 1 cup pecans toasted chopped
• 0.3 teaspoon pepper freshly ground

Equipment

• bowl
• sauce pan

Directions

1. Bring orange juice to a boil in a small saucepan over medium heat.
2. Remove from heat, and add chopped dried peaches. Cover and let stand 30 minutes.
3. Drain, if necessary.
4. Combine olives and next 5 ingredients in a serving bowl. Stir in peaches and pecans.
5. Place tapenade on a serving platter with goat cheese and crackers.
6. Spread cheese on crackers, and smear with tapenade.
7. Make Ahead: Prepare tapenade, omitting nuts. Cover and store in refrigerator up to 2 days. Stir in nuts just before serving.