We had a nice progressive social hour today... grabbed a drink and then hit different offices for Mexican chips/dips, Spanish tapas, Italian breads, and good old 'merican artery clogging sausage, cheese and Rotel dip. Thanks Mike, Deb, and Scott!

I did the tapas and was asked about this particular item... (aren't recipes the original open source?)

New Potatoes with Spanish Olive Tapenade

12 new potatoes (boiled until just done, sliced in half, little scoop from the middle for the tapenade)
Note: I think you could also use hollowed out cherry tomatoes...
Spanish Olive Tapenade (partial recipe from Gourmet Magazine) 

• 1/2 cup Spanish olives with pimento
• 1 1/2 teaspoons drained capers
• 1/4 teaspoon freshly grated lemon zest
• 2 tablespoons extra-virgin olive oil

Had these with a nice Argentine Malbec (yum) because I couldn't find the Spanish Tempranillo I thought I had downstairs.

Other tapas included Manchego cheese with grape tomatoes in herbed olive oil and Manchego with dried apricots... both on skewers. Although not technically a tapa, I also served fresh berries glued onto brownie bites with the following frosting. Gotta have that chocolate fix!

Browning Frosting (don't forget the fresh berries on top!)

• 1 cup sour cream
• 1 cup Cool Whip (ummm... it works well in this recipe)
• 1 tsp vanilla
• 1 Tblsp powered sugar

Enjoy...