Olive Fig And Honey Tapenade Recipes

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:

• 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.
• 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.).
• 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.

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:

• Preheat broiler. Line small baking sheet with foil. Brush foil with olive oil. Lightly brush figs with 1/2 tablespoon olive oil. Arrange figs, cut side up, on sheet. Broil until figs are lightly browned at edges, about 3 minutes. Cool on baking sheet.
• Combine figs, olives, capers, pomegranate molasses, rosemary, and vinegar in processor. Using on/off turns, coarsely chop figs and olives. With motor running, add remaining 1tablespoon oil. Season to taste with salt and pepper. Transfer to bowl. Stir in walnuts. Let tapenade stand 2 hours at room temperature to blend flavors. (Can be prepared 5 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
• *A thick pomegranate syrup that's available at Middle Eastern markets and some supermarkets.

Steps:

• Place figs in a bowl and cover with boiling water. Let sit until soft and pliable, 5 to 10 minutes, then drain and coarsely chop.
• In a food processor, combine chopped figs, olives, anchovies, lemon juice, garlic and rosemary. With the motor running, slowly drizzle in olive oil, and process until mixture becomes a paste, 1 to 3 minutes, scraping down the sides once or twice. Taste and add more lemon juice and olive oil if you like.
• Spoon tapenade into a bowl or crock and serve alongside thinly sliced prosciutto, persimmon wedges and bread, crackers or breadsticks.

Steps:

• 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. If using a food processor, pulse the pitted olives, drained figs, lemon juice, mustard, garlic, capers, and fresh rosemary or thyme 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. If using a mortar and pestle, mash the olives with the mustard, garlic, capers, and fresh rosemary or thyme. Pound in the drained figs. Once they are broken up, add in the lemon juice, olive oil and season with salt and pepper, and fig juice, if necessary. 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. A tip from Carrie is to make this tapenade at least one day before you intend to serve it, which allows the flavors to meld and develop.

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.