Chunky Tapenade and Sour Cream on Potato Rounds

2 cups kalamata olives, pitted
1/4 cup capers, drained and rinsed
4 cloves garlic, finely minced
1/4 cup extra-virgin olive oil
1 lb. red potatoes, peeled and halved
1-1/2 cups sour cream

To make tapenade, place olives, capers and garlic in food processor or blender and pulse to combine. Pouring olive oil through feed tube, continue pulsing until mixture becomes well combined but still coarse. Makes about 2-1/2 cups.

To make potato rounds, bring potatoes to boil in a pot of salted water. Cook until potatoes can be pierced with a fork. Remove from heat, rinse with cool water and slice into 1/4-inch thick rounds.

To assemble, place a dollop of sour cream on each potato round and top with about 1 tsp. tapenade.

Makes about 30 pieces

Recipe used with permission from Janine MacLachlan, chef and owner of The Rustic Kitchen cooking school in Chicago, IL.