Fig and Olive Tapenade

Fig and Olive Tapenade
Fig and Olive Tapenade

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup chopped dried figs

  • 1/2

    cup water

  • 1

    tbsp olive oil

  • 2

    tbsp balsamic vinegar

  • 1

    tsp dried rosemary

  • 1

    tsp dried thyme

  • 1/4

    tsp cayenne pepper

  • 2/3

    cup chopped kalamata olives

  • 2

    cloves garlic minced

  • Salt and pepper to taste

  • 1/3

    cup chopped toasted walnuts

  • 1

    (8 oz) pkg cream cheese

Directions

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, spices, olives and garlic, mix well. Season with salt and pepper to taste. Cover and refrigerate for 4 hours or overnight. Unwrap cream cheese block and place on a serving platter. Spoon tapenade over cheese and sprinkle with walnuts. Serve with slices of bread (french or baguette) or crackers. Goat cheese can be substituted for cream cheese

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