FIG AND WALNUT TAPENADE WITH GOAT CHEESE

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FIG AND WALNUT TAPENADE WITH GOAT CHEESE

1 cup chopped stemmed dried Calimyrna figs

1/3 cup water

1/3 cup chopped 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 (such as Montrachet), each cut

crosswise into 1/2-inch-thick rounds

1/2 cup chopped toasted walnuts

1/4 cup toasted walnut halves

Fresh thyme sprigs (optional)

Assorted breads and/or crackers

 

 

 

 

Combine chopped figs and 1/3 cup water in heavy medium 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.)

Arrange overlapping cheese rounds in circle in center of medium

platter. Stir chopped walnuts into tapenade; spoon into center of

cheese circle. Garnish with walnut halves and thyme sprigs, if

desired. Serve with breads and/or crackers.

 

Makes 20 servings.

 

Source: Bon Appétit, October 2001

Formatted by Chupa Babi in MC: 10.26.04

 

Here’s a delicious twist on the classic olive tapenade from Provence.

This recipe would also be good with toasted pine nuts in place of

walnuts.

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