Fig and Olive Tapenade Best Dishes

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Fig and Olive Tapenade

"This is an smooth gourmand appetizer. I've introduced this to several events and it's miles continually a hit! I frequently upload a few chopped green olives to the olive aggregate and a bit greater balsamic. Goat cheese may also be used in place of the cream cheese. Serve with slices of French bread or crackers."

Ingredients :

1 cup chopped dried figs
half cup water
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/four teaspoon cayenne pepper
2/3 cup chopped kalamata olives
2 cloves garlic, minced
salt and pepper to taste
1/three cup chopped toasted walnuts
1 (eight ounce) package cream cheese

Instructions :

Prep : 15M	Cook : 6M	Ready in : 4H25M

Combine figs and water in a saucepan over medium warmness. Bring to a boil, and cook dinner till soft, 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 flavor. Cover, and refrigerate for four hours or in a single day to permit flavors to combination.
Unwrap cream cheese block, and location on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.

Notes :

To toast walnuts, warmness oven to 350 tiers F (175 stages C). Place nuts in a single layer on a baking sheet. Bake for 10 minutes, or till lightly browned and fragrant.

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