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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Fig and Walnut Tapenade with Goat Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions