Fig and Walnut Tapenade with Goat Cheese Recipe

Name: Fig and Walnut Tapenade with Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped stemmed dried Calimyrna figs; 1/3 cup water; 1/3 cup chopped pitted Kalamata olives or other brine-cured black olives; 2 tablespoons extra-virgin olive oil; 1 tablespoon balsamic vinegar; 1 tablespoon drained capers, chopped; 1 1/2 teaspoons chopped fresh thyme; 2 5.5-ounce logs soft fresh goat cheese (such as Montrachet), each cut crosswise into 1/2-inch-thick rounds; 1/2 cup chopped toasted walnuts; 1/4 cup toasted walnut halves; Fresh thyme sprigs (optional); Assorted breads and/or crackers

Servings: persons

1 cup chopped stemmed dried Calimyrna figs
1/3 cup water
1/3 cup chopped pitted Kalamata olives or other brine-cured black olives
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon drained capers, chopped
1 1/2 teaspoons chopped fresh thyme
2 5.5-ounce logs soft fresh goat cheese (such as Montrachet), each cut crosswise into 1/2-inch-thick rounds
1/2 cup chopped toasted walnuts
1/4 cup toasted walnut halves
Fresh thyme sprigs (optional)
Assorted breads and/or crackers

1
Combine chopped figs and 1/3 cup water in heavy medium saucepan.
2
Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes.
3
Transfer to medium bowl.
4
Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme.
5
Season tapenade to taste with salt and pepper.
6
(Can be made 3 days ahead.
7
Cover and refrigerate.
8
Bring to room temperature before serving.)
9
Arrange overlapping cheese rounds in circle in center of medium platter.
10
Stir chopped walnuts into tapenade; spoon into center of cheese circle.
11
Garnish with walnut halves and thyme sprigs, if desired.
12
Serve with breads and/or crackers.

464

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 stemmed dried Calimyrna figs, 1/3 cup water, 1/3 cup chopped pitted Kalamata olives or other brine-cured black olives, 2 tablespoons extra-virgin olive oil, and more.

Yes, Fig and Walnut Tapenade with Goat Cheese 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 Walnut Tapenade with Goat Cheese

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