Fig and Olive Tapenade

[Guest guest]

Fig and Olive Tapenade

 

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 toasted walnuts, chopped

1 8 oz. package cream cheese

 

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 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.

Makes 6 servings.

Calories 166, Fat 10 g, Carbs 18.5 g, Sodium 188 mg, Fiber 3.1 g.