Fig & Olive Tapenade
Posted by Trish | Under Appetizers, Condiments, Sauces Tuesday Aug 17, 2010Submitted by Heresy
Ingredients
| 1 c. dried figs, chopped | ½ c. water | |
| 1 tbsp olive oil | 1 tbsp balsamic vinegar | |
| 1 tsp dried rosemary | 1 tsp dried thyme | |
| ¼ tsp cayenne pepper | 2/3 c. kalamata olives, chopped | |
| 2 cloves garlic, minced | 1/3 c. toasted walnuts, chopped | |
| 1 (8 oz.) package cream cheese | Salt & pepper to taste |
Directions
1. Combine figs & water in a saucepan over medium heat. Bring to a boil & cook until tender, and liquid has reduced. Remove from heat & stir in the olive oil, balsamic vinegar, rosemary, thyme, & cayenne. Add olives & garlic, & mix well. Season with salt & pepper to taste. Cover & refrigerate for 4 hours or overnight to allow flavors to blend.
2. Unwrap cream cheese block & place on a serving platter. Spoon tapenade over cheese, & sprinkle with walnuts. Serve with slices of French bread or crackers.
