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Fig and Olive Tapenade Recipe

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This recipe for Fig and Olive Tapenade is from Our Family Cookbook Project, 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:  
1c. Dried Figs, chopped
1/2c. Water
1tbsp. Olive Oil
2tbsp. Balsamic Vinegar
1tsp. Dried Rosemary
1tsp. Dried Thyme
1/4tsp. Cayenne Pepper
2/3c. Kalamata Olives, chopped
2 Cloves Garlic, minced
Salt and Pepper to taste
1/3c. chopped toasted Walnuts
1(8oz.) package Cream Cheese
Directions:
Directions:
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.

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.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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