Fig & Olive Tapenade with Goat Cheese

By Lynnw-2

Sweet dried figs with the bold flavors of Kalamata olives, make a perfect tapenade to serve over creamy goat cheese with either crackers or crostini.

Ingredients

• 1 cup Kalamata olives, chopped, pitted
• 1 cup dried figs, chopped
• 2 tablespoons fresh rosemary leaves
• 2 cloves garlic, minced
• 1 teaspoon dried chili peppers
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil, can use the oil from the olive jar
• 1 (8-ounce) log goat cheese
• Assorted crackers or crostini

Preparation

Step 1

Chop the pitted olives and dried figs. Mix in a bowl with the fresh rosemary leaves, minced garlic and dried chili peppers.

Add the balsamic vinegar and oil. Stir to mix well.

Refrigerate at least 15 minutes, up to a day, before serving so the flavors can blend.

Spread goat cheese on cracker or crostini. Top with a tablespoon of the tapenade.

The tapenade is also delicious served over grilled salmon.