Fig and Olive Tapenade Recipe

Name: Fig and Olive Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped dried fig (I use Mission Figs); ½ cup water; 1 tablespoon olive oil; 2 tablespoons balsamic vinegar; 2 teaspoons finely chopped fresh rosemary; 2 teaspoons finely chopped fresh thyme; ¼ teaspoon cayenne pepper; ⅔ cup chopped kalamata olive; 2 minced garlic cloves; salt and pepper; ⅓ cup chopped toasted walnuts; 1 (8 ounce) package cream cheese

Servings: persons

1 cup chopped dried fig (I use Mission Figs)
½ cup water
1 tablespoon olive oil
2 tablespoons balsamic vinegar
2 teaspoons finely chopped fresh rosemary
2 teaspoons finely chopped fresh thyme
¼ teaspoon cayenne pepper
⅔ cup chopped kalamata olive
2 minced garlic cloves
salt and pepper
⅓ cup chopped toasted walnuts
1 (8 ounce) package cream cheese

1
Combine figs and water in a saucepan over medium heat.
2
Bring to a boil, and cook until tender, and liquid has reduced.
3
Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne.
4
Add olives and garlic, and mix well.
5
Season with salt and pepper to taste.
6
Cover, and refrigerate overnight to allow flavors to blend.
7
Unwrap cream cheese block, and place on a serving platter.
8
Spoon tapenade over cheese, and sprinkle with walnuts.
9
Serve with slices of French bread or crackers.
10
Note: To toast walnuts, heat oven to 350 degrees F (175 degrees C).
11
Place nuts in a single layer on a baking sheet.
12
Bake for 10 minutes, or until lightly browned and fragrant.

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup chopped dried fig (I use Mission Figs), ½ cup water, 1 tablespoon olive oil, 2 tablespoons balsamic vinegar, and more.

Yes, Fig and Olive Tapenade falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fig and Olive Tapenade

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