Fig and walnut tapenade with goat cheese recipe

Fig and Walnut Tapenade with Goat Cheese recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
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:126

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.