"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Fig and Olive Tapenade Recipe

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This recipe for Fig and Olive Tapenade, by , is from Comerford Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Henry


1 cup chopped dry figs (fresh if available)
1/2 cup water
1 TBS olive oil
2 TBS balsamic vinegar
1 tsp dried (or fresh) thyme
2/3 cup chopped kalamata olives
2 cloves garlic, minced
salt and pepper to taste
1/3 cup chopped toasted walnuts (optional)
1 8oz pkg cream cheese (can substitute goat cheese)

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, stir in olive oil, balsamic vinegar and thyme then add olives and garlic and mix well
Season with salt and pepper to taste
Cover and refrigerate for 4 hrs or overnight to allow flavors to blend
Remove cream cheese block from frig 1 hr before serving and unwrap, 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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