Fig and Olive Tapenade
This simple yet gourmet appetizer is a guaranteed crowd-pleaser! I've taken it to numerous gatherings, and it's always a success. Sometimes, I like to enhance the olive mixture with chopped green olives and a touch more balsamic. Additionally, goat cheese can be substituted for the cream cheese. Serve with slices of French bread or crackers for a delicious experience.
Ingredients
- 1 cup chopped dried figs
- ½ cup water
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- ⅔ cup chopped kalamata olives
- 2 cloves garlic, minced
- salt and pepper to taste
- ⅓ 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.
Notes
- 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.
Nutrition
Calories: 327kcalCarbohydrates: 26gProtein: 5gFat: 24gSaturated Fat: 10gCholesterol: 41mgSodium: 361mgPotassium: 323mgFiber: 5gSugar: 19gVitamin C: 1mgCalcium: 100mgIron: 2mg
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