Fig and Olive Tapenade Best Family Recipes

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Fig and Olive Tapenade

"This is an clean gourmand appetizer. I've brought this to numerous parties and it's miles constantly a success! I regularly upload a few chopped green olives to the olive combination and a touch extra balsamic. Goat cheese will also be used in location of the cream cheese. Serve with slices of French bread or crackers."

Ingredients :

1 cup chopped dried figs
half of cup water
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/four teaspoon cayenne pepper
2/3 cup chopped kalamata olives
2 cloves garlic, minced
salt and pepper to flavor
1/3 cup chopped toasted walnuts
1 (eight ounce) package deal cream cheese

Instructions :

Prep : 15M	Cook : 6M	Ready in : 4H25M

Combine figs and water in a saucepan over medium warmness. Bring to a boil, and cook until smooth, and liquid has reduced. Remove from warmness, and stir inside the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and blend nicely. Season with salt and pepper to taste. Cover, and refrigerate for four hours or overnight to permit flavors to mixture.
Unwrap cream cheese block, and location on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.

Notes :

To toast walnuts, heat oven to 350 tiers F (a hundred seventy five degrees C). Place nuts in a single layer on a baking sheet. Bake for 10 mins, or until gently browned and fragrant.

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