03 January 2014

Fig and Olive Tapenade

Fig and Olive Tapenade

Fast Facts

Time: Prep time:10m,Cook time:20m
Complexity: easy
Serves: 4



Wine Pairing

Red Wine


1. 1 cup of chopped dried figs

2. 1/2 cup of water

3. 1 tablespoon of olive oil

4. 2 tablespoons of balsamic vinegar

5. 1 teaspoon of dried rosemary

6. 1 teaspoon of dried thyme

7. 1/4 teaspoon of cayenne pepper

8. 2/3 cup of chopped olives

9. 2 garlic cloves, minced

10. salt and pepper to taste

11. 1/3 cup of chopped toasted walnuts

12. 1 (8 ounces of) packaged 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. 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.

2. 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.

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