Name: Fig and Olive Tapenade
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Chopped dried figs - 1 cup; Water - ½ cup; Olive oil - 1 tablespoon; Balsamic Vinegar - 2 tablespoons; Dried rosemary - 1 teaspoon; Dried thyme - 1 teaspoon; Cayenne pepper - ¼ teaspoon; Chopped kalamata olives - ⅔ cup; Garlic, minced - 2 cloves; Salt and pepper to taste - 2 cloves; Chopped toasted walnuts - ⅓ cup; Cream cheese - 1 (8 ounce) package

Ingredients for - Fig and Olive Tapenade

1. Chopped dried figs 1 cup

2. Water ½ cup

3. Olive oil 1 tablespoon

4. Balsamic Vinegar 2 tablespoons

5. Dried rosemary 1 teaspoon

6. Dried thyme 1 teaspoon

7. Cayenne pepper ¼ teaspoon

8. Chopped kalamata olives ⅔ cup

9. Garlic, minced 2 cloves

10. Salt and pepper to taste 2 cloves

11. Chopped toasted walnuts ⅓ cup

12. Cream cheese 1 (8 ounce) package

How to cook deliciously - Fig and Olive Tapenade

1 . Stage

Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.

2 . Stage

Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.