Fig and Olive Tapenade

a twist on an old favorite

• Ready In: 40 mins
• Yields: 1 1/2 cups

Ingredients

• 1⁄2 cup  stemmed and quartered dried black figs (use dried Black Mission figs, if available)
• 3⁄4 cup water
• 1  cup  black kalamata olive, Nicoise, Nyons, Greek, rinsed and pitted
• 1 1⁄2 tablespoons lemon juice
• 2  teaspoons  whole grain mustard
• 1  small garlic clove, peeled
• 1⁄2 tablespoon capers, rinsed, drained and squeezed dry
• 1  teaspoon  finely chopped fresh rosemary
• 1⁄3 cup  extra-virgin olive oil
•  salt and black pepper, if necessary

Directions

1. In a medium-sized saucepan, simmer the figs in the water for about 30 minutes, until very tender. Drain, reserving a few tablespoons of the liquid.
2. In a food processor or with an immersion blender, pulse the pitted olives, drained figs, lemon juice, mustard, garlic, capers, and fresh rosemary to create a thick paste. Pulse in the olive oil until you’ve achieved a chunky-smooth paste. Season with black pepper and salt, if necessary. (The spread can be thinned with a bit of the reserved fig poaching liquid.).
3. Serve tapenade with slices of baguette or pita triangles that have been lightly brushed with olive oil and perhaps sprinkled with salt and fresh thyme, or a dusting of chili powder, then toasted on a baking sheet in the oven until nice and crisp.