Fig and Olive Tapenade

By modernvegan

This is our new throw-together-10-minutes-before-the-guests-show-up appetizer. The figs and olives strike a lovely balance of savory and sweet, with the balsamic vinegar adding twang and the rosemary anchoring the spread with its woodsy scent. We made ours in a food processor and loved the fine texture, but chop it all rustic-like if you prefer.

Ingredients

• 4 ounces dried figs
• 1/2 cup Kalamata olives
• 1/2 cup green olives, pimiento-stuffed
• 1 teaspoon minced fresh rosemary
• 1 tablespoon balsamic vinegar

Details

Preparation time 10mins
Cooking time 10mins
Adapted from shine.yahoo.com

Preparation

Step 1

1.Mince figs and olives finely (or, if prefer a finer texture, pulse a few times in the food processor).

2.Add rosemary and balsamic vinegar. You may need to add a scant amount of olive oil to get to the texture/consistency you want.

3.Serve as a dip or spread with crostini and crackers. I like to serve it cashew goat cheese.