Tapenade is famous in France. It is often spread on bread or crackers and eaten as an appetizer or a snack. You can have it plain in simple – with bread or compliment it with cream cheese. I personally like it with pita bread and grizzled with yogurt sauce.
Traditional tapenade is made of olives, capers, anchovies and olive oil. This recipe can be considered a makeover for this dish. The sweetness of the figs contrasts with the saltiness of the olives, while the herbs make it more interesting for the taste buds. I can surely say that it is an interesting spread.
1 cup chopped dried figs
1/2 cup water
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon paprika
2/3 cup chopped olives
2 cloves garlic, minced
salt and pepper to taste
1/3 cup chopped toasted walnuts
1 (8 ounce) package cream cheese
Crackers or French bread
Place a saucepan over medium heat. Pour water and add figs. Cook until they are tender. Make sure that the liquid is reduced.
Remove from heat and combine the figs with the rest of the ingredients: olive oil, balsamic vinegar, rosemary, thyme and paprika. Mix in the garlic and olives. Season mixture with salt and pepper to taste. Let the tapenade cool and then transfer it to a jar or container. Make sure it is covered. Refrigerate for 4 hours or overnight to let the flavors blend together.
Spread the cheese on crackers or French bread. Top it with tapenade and sprinkle with walnuts. Serve cold.
Photo Courtesy Of: cursedthing