Ingredients

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.