Fig and walnut tapenade with goat cheese recipe

Fig and Walnut Tapenade with Goat Cheese recipe

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Recipe intro

Introducing the delectable Fig and Walnut Tapenade with Goat Cheese recipe, a delightful combination of sweet and savory flavors. This appetizer is perfect for entertaining guests or enjoying a quiet evening at home. The rich and creamy goat cheese pairs perfectly with the earthy walnuts and the sweetness of the figs. With just a few simple ingredients, this recipe is quick and easy to prepare, making it a go-to choice for any occasion.

Keywords: fig, walnut, tapenade, goat cheese, appetizer.

Fig and walnut tapenade with goat cheese recipe details

Fig and walnut tapenade with goat cheese recipe, recipe Rating: 4.7
Number of votes:121

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

Instructions:

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.