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Fig and Olive Tapenade (GF) Recipe

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This recipe for Fig and Olive Tapenade (GF) is from Feed Your Mind, Body and Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup chopped stemmed dried Calimyrna figs
1/3 cup chopped pitted Kalamata olives
2 T. extra virgin olive oil
1 T. balsamic vinegar
1 T. capers, chopped
1 1/2 tsp. chopped fresh thyme
salt and pepper to taste
11 oz. fresh goat cheese, sliced
1/2 cup chopped toasted walnuts
1/4 cup toasted walnut halves, garnish
thyme sprigs and, if in season, fresh figs for garnish
Directions:
Directions:
Place figs, olives, oil, vinegar, capers and thyme in a bowl. Season to taste with salt and pepper. This can be made up to 3 days in advance; cover and refrigerate. Bring to room temperature before serving. To serve, arrange overlapping goat cheese slices in the center of serving plate. Stir chopped walnuts into tapenade. Spoon over cheese and sprinkle with walnut halves. Garnish with thyme sprigs and figs. Serve with regular or gluten-free crackers or bread.
Personal Notes:
Personal Notes:
I tasted this at one of my son’s fraternity events and it’s delicious! I’ve made it substituting dates for the figs – also tastes good.

 

 

 

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