| This recipe is liked by 0 person(s). |
|
Fig and Walnut Tapenade
Nb persons: 20
Yield:
Preparation time:
Total time:
Source: Bon Appetit
| 1 Cup | figs, chopped and stemmed |
| 1/3 Cup | water |
| 1/3 Cup | Kalamata olives, pitted and chopped |
| 4 TB | Olive Oil |
| 4 TB | Balsamic vinegar |
| 2 TB | capers, drained and chopped |
| 2 tsp | fresh thyme, chopped |
| 1/2 Cup | walnutes, finely chopped |
| 10 ounces | fresh goat cheese |
| Assorted bread and/or crackers |
Combine chopped figs and 1/3 cup water in heavy medium saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. Transfer to medium bowl. Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme. Season tapenade to taste with salt and pepper. (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
Arrange overlapping cheese rounds in circle in center of medium platter. Stir chopped walnuts into tapenade; spoon into center of cheese circle. Garnish with walnut halves and thyme sprigs, if desired. Serve with breads and/or crackers.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe