Fig and Olive Tapenade

SUBMITTED BY: Anne PHOTO BY: Allrecipes

"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."

PREP TIME	15 Min
COOK TIME	10 Min
READY IN	4 Hrs 25 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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INGREDIENTS

1 cup chopped dried figs
1/2 cup water
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
2/3 cup chopped kalamata olives
2 cloves garlic, minced
salt and pepper to taste
1/3 cup chopped toasted walnuts
1 (8 ounce) package cream cheese

READ REVIEWS (55)

DIRECTIONS

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.
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.

Note

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

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jul. 15, 2003 by !SOS!

This recipe really caught my eye as I was looking for a different dip to serve at our party. It had only been given one review with 5 stars and it hit the "nail on the head". It is definitely one which will stay and be used in my recipe collection. Already 3 people have asked me for the recipe which I now will pass on - reluctantly! 2 points to make: take note that it should be left if possible OVERNIGHT to allow flavours to mature so give yourself that time. Also, not reading the recipe correctly I went ahead and pureed all the ingredients. Although it was a fantastic spread, next time I will remember to finely chop ingredients so it has a "chutney" consistency instead.

9 users found this review helpful

Reviewed on Sep. 5, 2005 by selhull

We really liked this version of a tapenade. I took this to a barbeque yesterday and it was a real crowd-pleaser! Several people commented on the chutney-like taste. I had coarsley broken the toasted walnuts and mixed them in. I used black olives, since I had an already opened can that I needed to finish using. This makes a great grilled Panini sandwich.

7 users found this review helpful

Reviewed on Jun. 2, 2004 by MONIQUE57

I made this for a group of my husband's friends as an appetizer and they really liked it! I used store bought (deli section) olive tapenade already made and simply add the additional ingredients. Definitely a 'keeper'!

7 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 355

Total Fat: 26.6g
Cholesterol: 41mg
Sodium: 522mg
Total Carbs: 27.3g
Dietary Fiber: 4.9g
Protein: 5.4g

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