Fig And Walnut Tapenade Recipes

Steps:

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

Steps:

• 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.

Steps:

• Combine chopped figs with water and cook until water evaporates. Transfer to a medium bowl. Mix in olives, oil, vinegar, capers and thyme. Season with salt and pepper. Can be made three days ahead and cover and refridgerate. Bring to room temp to serve. Arrange overlapping cheese rounds in a circle on the platter. Stir chopped walnuts into tapenade. Spoon into centre of cheese circles and garnish with walnut halves and thyme sprig.

Steps:

• Combine ingredients in food processor. Process until almost smooth. Refrigerate until serving.
• Serve warm or at room temperate.

Steps:

• Pulse all ingredients in a mini food processor until they form a rough paste (do not overprocess, as the paste should retain some texture). Let stand 1 hour before serving.

Steps:

• 1. In a small saucepan, simmer the figs in the water with the lid askew for 10 to 20 minutes, until very tender. Drain.
• 2. If using a mortar and pestle, mash the olives with the garlic, capers, anchovies, mustard, and rosemary. (Sometimes I chop the olives first, which means less pounding later.) Pound in the figs. Once they are broken up, stir in the lemon juice and olive oil. Season with salt and pepper.
• 3. If using a food processor, pulse the olives, figs, garlic, capers, anchovies, mustard, rosemary, and lemon juice to create a thick paste. Pulse in the olive oil until you've achieved a chunky-smooth paste. Don't overdo it; good tapenade should be slightly rough. Season with salt and pepper, if necessary.