Fig and Olive Tapenade Delicious Recipe

 

This is a quick and simple gourmet appetizer. I've taken this to a few gatherings and it's always a success! I frequently add some chopped green olives and a bit of extra balsamic vinegar to the olive combination. In addition to cream cheese, goat cheese can be substituted. With slices of French bread or crackers, serve.

Directions Checklist of Instructions

Step 1

In a saucepan over medium heat, combine the figs and water. Bring to a boil and simmer until the vegetables are cooked and the liquid has decreased. Remove from the fire and add the olive oil, balsamic vinegar, rosemary, thyme, and cayenne pepper. Mix in the olives and garlic. Season to taste with salt and pepper. Refrigerate for 4 hours or overnight to enable flavors to combine.

Step 2

Remove the cream cheese block from the package and set it on a serving plate. Spread tapenade over cheese and top with walnuts. With slices of French bread or crackers, serve.

Some cooking tips for fig and olive tapenade

Preheat the oven to 350°F to roast the walnuts (175 degrees C). Place the nuts on a baking sheet in a single layer. Bake for 10 minutes, or until gently browned and aromatic.

Ingredients to make for fig and olive tapenade

·         1/2 teaspoon dried figs and 2 1/2 teaspoons dried figs

·         1/2 teaspoon olive oil 1 tablespoon and 1 teaspoon water

·         1 tbsp. balsamic vinegar

·         1/6 tsp dried rosemary

·         1/6 tsp dried thyme

·         Chile pepper

·         1/2 tablespoons chopped kalamata olives, 3/4 teaspoon, and 5/6 teaspoon

·         1/3 minced garlic cloves

·         Season with salt and pepper to taste

·         1/2 tbsp. and 1 1/6 tsp chopped toasted walnuts

·         17 (8 ounces) cream cheese