Fig and Olive Tapenade

Name: Fig and Olive Tapenade
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6-8 serving(s)
Ingredients: 236.59 ml chopped dried fig (I use Mission Figs); 118.29 ml water; 14.79 ml olive oil; 29.58 ml balsamic vinegar; 9.85 ml finely chopped fresh rosemary; 9.85 ml finely chopped fresh thyme; 1.23 ml cayenne pepper; 157.80 ml chopped kalamata olive; 2 minced garlic cloves; salt and pepper; 78.78 ml chopped toasted walnuts; 226.79 g package cream cheese

Submitted by Docs Mom

"I found this recipe on All Recipes. Goat cheese may also be used in place of the cream cheese. Serve with slices of French bread or crackers."

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photo by Doria C.

Ready In:: 25mins
Ingredients:: 12
Serves:: 6

ingredients

236.59 ml chopped dried fig (I use Mission Figs)
118.29 ml water
14.79 ml olive oil
29.58 ml balsamic vinegar
9.85 ml finely chopped fresh rosemary
9.85 ml finely chopped fresh thyme
1.23 ml cayenne pepper
157.80 ml chopped kalamata olive
2 minced garlic cloves
salt and pepper
78.78 ml chopped toasted walnuts
226.79 g package cream cheese

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 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.