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Fig and Kalamata Olives Tapanade

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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/