Walnut and Fig Tapenade With Goat Cheese

This recipe has been passed around amongst my friends. Went to a party, asked for the recipe, because with this appetizer, Diana Krall to set the mood, let's say, it's perfect.

• Ready In: 30 mins
• Serves: 20

Ingredients

• 1⁄3 cup  chopped pitted kalamata olive
• 2  tablespoons extra virgin olive oil
• 1  cup  chopped calimyrna fig
• 1⁄3 cup water
• 1  tablespoon  balsamic vinegar
• 1 1⁄2 teaspoons  chopped fresh thyme
• 1  tablespoon  drained capers, chopped
• 1⁄2 cup  chopped toasted walnuts
• 11  ounces  logs  soft fresh goat cheese
• 1⁄2 cup  chopped toasted walnuts
• 1⁄4 cup  toasted walnut halves
•  fresh thyme sprig

Directions

1. Combine chopped figs and 1/3 cup water in heavy saucepan.
2. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes.
3. Transfer to medium bowl.
4. Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme.
5. Season tapenade to taste with salt and pepper.*.
6. Cover and refrigerate.
7. Bring to room temperature before serving.
8. *This dish can be prepared 2 days in advance.
9. Arrange overlapping cheese rounds in the center of a medium platter.
10. Stir chopped walnuts into tapenade and place in center of cheese circle.
11. Garnish with walnut HALVES and thyme sprigs.
12. Serve with great crackers.