Fig and Kalamata Olives Tapanade
Ingredients
- 1 cup dried figs, chopped
- 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 Kalamata olives, chopped
- 2 cloves garlic, minced
- 1/3 cup walnuts, chopped and toasted
- Salt and pepper, to taste
- 1 8-ounce package cream cheese
- French baguettes
Instructions
- In a saucepan, over medium heat, combine figs and water.
- 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, garlic and walnuts; mix well.
- Season with salt and pepper, to taste.
- Cover, and refrigerate for 4 hours, or overnight, to allow flavors to blend.
- Cut baguettes into 1-inch slices and place under broiler.
- Toast baguettes on both sides; set side until ready to serve.
- When ready to serve, unwrap cream cheese block and allow to come to room temperature.
- Spread cream cheese on toasted baguette slices.
- Spoon tapenade over cheese and place on serving tray.
Notes
Please refer to the following link to use completecomfortfood’s recipe for toasting walnuts:
https://completecomfortfoods.com/how-to-toast-walnuts/