Date and walnut tapenade with goat cheese

Ingredients

• 1 cup chopped dates
• 1/3 cup water
• 1/3 cup chopped pitted Kalamata olives or other brine-cured black olives
• 2 Tablespoons extra-virgin olive oil
• 1 Tablespoon balsamic vinegar
• 1 Tablespoon drained capers, chopped
• 1-1/2 teaspoons chopped fresh thyme
• Two 5-1/2-ounce logs soft fresh goat cheese, each cut into bite-size pieces
• 1/2 cup chopped toasted walnuts
• 1/2 cup toasted walnut halves