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  • Fig and walnut tapenade with goat cheese

Fig and walnut tapenade with goat cheese

Posted on Nov 3rd, 2018
by Matthew
Categories:
  • Recipes

Fig and Walnut Tapenade with Goat Cheese recipe

This article was published by: Matthew

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Fig and walnut tapenade with goat cheese. Read more below.
Fig and walnut tapenade with goat cheese, recipe Rating: 4.5
Number of votes:106

Internet Cookbook
Other Bed and Breakfast, Country
California
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.

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Reference: Fig and walnut tapenade with goat cheese

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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