Fig and walnut tapenade with goat cheese
Fig and Walnut Tapenade with Goat Cheese recipeThis article was published by: Matthew
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- 1/2 cup chopped stemmed dried Calimyma figs
- 3 Tablespoons water
- 2 Tablespoons chopped pitted Kalamata olives or other brine-cured black olives
- 1 Tablespoon extra-virgin olive oil
- 1/2 Tablespoon balsamic vinegar
- 1/2 Tablespoon drained capers, chopped
- 3/4 teaspoon chopped fresh thyme
- One 5.5-ounce log of soft fresh goat cheese
- 1/4 cup chopped toasted walnuts
- 1/8 cup halved walnuts
- Fresh thyme sprigs
- Salt & Pepper to taste
- Assorted breads and/or crackers
Combine chopped figs and water in heavy small 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. (Can be made 3 days ahead.) Cover and refrigerate. Bring to room temperature before serving.
Prior to serving, stir chopped walnuts into the tapenade. Arrange tapenade around goat cheese log in the center of a small serving dish. Garnish with walnut halves and thyme sprigs if desired. Serve with breads and/or crackers.
Reference: Fig and walnut tapenade with goat cheese
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