Home Forums Forum Recipes Appetizer Recipes Fig and Olive Tapenade

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    Fig and Olive Tapenade

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

    1. Combine fi gs 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 fl avors 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.

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