Date and Walnut Tapenade with Goat Cheese

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Date and Walnut Tapenade with Goat Cheese

1 cup chopped dates

1/3 cup water

1/3 cup shopped pitted Kalamata olives or other brine-cured black

olives

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1 tablespoon drained capers, chopped

1 1/2 teaspoons chopped fresh thyme

2 5.5-ounce logs soft fresh goat cheese, each cut into bite-size pieces

1/2 cup chopped toasted walnuts

1/4 cup toasted walnut halves

 

 

 

 

This is a twist on the classic olive tapenade from Provence. You can

use toasted pine nuts in place of walnuts, and cream cheese or

another similar cheese in place of goat cheese. Garnish with fresh

thyme or rosemary sprigs (optional). And, if there’s any leftover,

serve it with chicken, pork or lamb.

 

 

Combine shopped dates and 1/3 cup water in heavy medium saucepan. Book

over medium-high heat until liquid evaporates and dates are soft, but

5 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 up to three days ahead. Cover and refrigerate

but bring to room temperature along with cheese before serving.

 

Arrange cheese pieces in circle on serving platter with room for

tapenade in center. Stir chopped walnuts into tapenade; spoon into

center of cheese circle. Arrange crackers and/or bread, and garnish.

 

Source: Adobe & Pines Inn, Taos, New Mexico.

Formatted by Chupa Babi in MC: 10.26.04

 

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