Fig & Olive Tapenade
There’s no need for modesty if you know that you're a great host when entertaining. When your home kitchen reputation is on the line, it must be defended with pride and confidence. Easy dishes that can be assembled quickly with ingredients that you already have on hand are equivalent to a magician knowing a handful of jaw-dropping card tricks. In situations like these, less is more and quality ingredients go farther - such as in today’s fig & olive tapenade - a simple naked fig makes this dish explode with flavor!
Make the Fig & Olive tapenade – In a small saucepan, add the figs and water. Bring to a boil, then turn off the heat. Add the chopped olives, stir to combine, cover and let cool for 15 minutes.
Place the figs and olives in a food processor with the remaining ingredients. Pulse to combine, adding a little more water as necessary to blend, but not purée. Season with salt and pepper.
Serve with a soft cheese, such as cream cheese or chevre and a crusty baguette.
serves 4 - 6
- 1 cup dried figs, coarsely chopped
- ½ cup water
- ½ cup oil-cured olives, pitted and coarsely chopped
- 2 tbsp balsamic vinegar
- 2 tsp rosemary chopped
- 1 clove garlic, minced
- salt and pepper to taste