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home > recipes > sauces and condiments > fig and olive tapenade
Recipe courtesy allrecipes.com 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 cayenne pepper 2/3 cup chopped kalamata olives 2 cloves garlic, minced salt and pepper to taste 1/3 cup chopped toasted walnuts 1 (8 ounce) package cream cheese 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.

Fig and Olive Tapenade


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keyword: olive
keyword: tapenade
ethnicity: middle eastern
recipes for sauces
recipes by philpot
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(posted April 3, 2009)

Recipe courtesy allrecipes.com

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
cayenne pepper
2/3 cup chopped kalamata olives
2 cloves
garlic, minced
salt and pepper to taste
1/3 cup chopped toasted walnuts
1 (8 ounce) package
cream cheese

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.


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