From Food & Wine Magazine March 2010. I think it is the little special extra touches, like topping it with coconut you have toasted yourself, that elevate it into a 'special treat' (maybe for someone very special?) :):):)
This is one of those recipes everyone turns their nose up at, then it magically disappears. It is great on crackers. Try with any kind of pesto instead of tapenade (sun-dried tomato, etc) or with feta cheese added. Try with tuna or salmon. Let your taste buds be your guide :) From 'Cooking With Three Ingredients'.