food Fig and Olive Tapenade recipe
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Fig and Olive Tapenade recipe
    6 servings

Ingredients:

  • 1 cup chopped dried figs
  • 1/2 cup water
  • 2/3 cup chopped kalamata olives
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste
  • 1/3 cup chopped toasted walnuts
  • 1 (8 ounce) package cream cheese

    Instructions:

  • Combine figs and water in a saucepan over medium heat.
  • Bring to a boil, and cook until tender, and liquid has reduced.
  • Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne.
  • Add olives and garlic, and mix well.
  • Season with salt and pepper to taste.
  • Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.
  • Unwrap cream cheese block, and place on a serving platter.
  • Spoon tapenade over cheese, and sprinkle with walnuts.
  • Serve with slices of French bread or crackers.



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