Fig and Olive Tapenade

[Guest guest]

Fig and Olive Tapenade

 

 

Serving Suggestion: Goat cheese may also be used in place of the cream cheese.

Serve with slices of French bread or crackers.

 

 

Servings: 6

 

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

 

 

Directions:

1. 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.

2. 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.

 

 

Note:

To toast walnuts, heat oven to 350 degrees F (175 degrees C). Place nuts in a

single layer on a baking sheet. Bake for 10 minutes, or until lightly browned

and fragrant.

 

 

 

 

 

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