Walnut and Fig Tapenade With Goat Cheese

Submitted by Lalaloob

"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: 30mins
• Ingredients: 12
• 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.

Reviews

[karen]

I made this for a BBQ and it was a big hit. I left out the capers and used black olives, and didn't bother to toast the walnuts. I also used fig paste from the local international grocery that was thinned with some water in the food processor. I think the flavor got better as it sat out for a few hours. I goes great with the really mild goat cheese. I will definitely be making this again!