Walnut and Fig Tapenade With Goat Cheese
"This recipe has been passed around amongst my friends. Went to a party, asked for the recipe, because with this appetizer, Diana Krall to set the mood, let's say, it's perfect."
photo by karen
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
20
ingredients
- 1⁄3 cup chopped pitted kalamata olive
- 2 tablespoons extra virgin olive oil
- 1 cup chopped calimyrna fig
- 1⁄3 cup water
- 1 tablespoon balsamic vinegar
- 1 1⁄2 teaspoons chopped fresh thyme
- 1 tablespoon drained capers, chopped
- 1⁄2 cup chopped toasted walnuts
- 11 ounces logs soft fresh goat cheese
- 1⁄2 cup chopped toasted walnuts
- 1⁄4 cup toasted walnut halves
- fresh thyme sprig
directions
- Combine chopped figs and 1/3 cup water in heavy 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.*.
- Cover and refrigerate.
- Bring to room temperature before serving.
- *This dish can be prepared 2 days in advance.
- Arrange overlapping cheese rounds in the center of a medium platter.
- Stir chopped walnuts into tapenade and place in center of cheese circle.
- Garnish with walnut HALVES and thyme sprigs.
- Serve with great crackers.
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Reviews
-
I made this for a BBQ and it was a big hit. I left out the capers and used black olives, and didn't bother to toast the walnuts. I also used fig paste from the local international grocery that was thinned with some water in the food processor. I think the flavor got better as it sat out for a few hours. I goes great with the really mild goat cheese. I will definitely be making this again!
RECIPE SUBMITTED BY
I am all about entertaining, good food, great people, lovely music to suit the moment, the whole enchilada. Reading recipes when I am at a loss as to what to do, makes me happy. Love to walk, swim for hours, slow dance, salsa, ski when I am out West, and cherish family and friends.
