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Fig and Olive Tapenade | Daily Dine

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Fig and Olive Tapenade

Fig and Olive Tapenade

This is an easy gourmet appetizer. I've brought this to several parties and it is always a hit! I often add some chopped green olives to the olive mixture and a little more balsamic. Goat cheese may also be used in place of the cream cheese. Serve with slices of French bread or crackers.

View original recipe on allrecipes.com

appetizersnack

0

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 265 minutes

Servings: 6

Nutritional Information

Calories:327 kcal

Carbohydrate:26 g

Cholesterol:41 mg

Fat:24 g

Dietary Fiber:5 g

Protein:5 g

Saturated Fat:10 g

Sodium:361 mg

Sugar:19 g

Unsaturated Fat:0 g

Ingredients

1 cup chopped dried figs

0.5 cup water

1 tablespoon olive oil

2 tablespoons balsamic vinegar

1 teaspoon dried rosemary

1 teaspoon dried thyme

0.25 teaspoon cayenne pepper

0.66666668653488 cup chopped kalamata olives

2 cloves garlic, minced

salt and pepper to taste

0.33333334326744 cup chopped toasted walnuts

1 8 ounce package cream cheese

Instructions

Step 1
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.
Step 2
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.