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Fig and Olive Tapenade
Fig and Olive Tapenade Eileen Goltz | Dairy
4 hours, 45 minutes 30 minutes
4 hours
15 minutes
6 to 8 servings

This is an easy gourmet appetizer. I often add some chopped green olives to the olive mixture and a little more balsamic. Goat cheese may also be used in place of the cream

  • 1 cup chopped dried figs
  • ½ cup water
  • ⅔ cup chopped kalamata olives
  • 1 Tablespoon olive oil
  • 2 Tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • ¼ teaspoon cayenne pepper
  • Salt and pepper to taste
  • ⅓ cup chopped toasted walnuts
  • 1 (8 oz.) package cream cheese

  1. Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced.
  2. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne.
  3. Add olives and garlic, and mix well. Season with salt and pepper to taste.
  4. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.
  5. Unwrap the cream cheese block, and place on a serving platter.
  6. Spoon the tapenade over the cheese, and sprinkle the top with walnuts. Serve with slices of French bread or crackers.
  7. To toast walnuts: Preheat oven to 350 °F. Place the nuts in a single layer on a baking sheet. Bake for 10 minutes, or until lightly browned and fragrant.

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