Fig And Pomegranate Tapenade

[Guest guest]

Fig And Pomegranate Tapenade

 

8 ripe fresh figs, stemmed, halved

1 1/2 tablespoons olive oil

1/2 cup Kalamata olives, pitted, coarsely chopped

1 tablespoon drained capers

2 1/2 teaspoons pomegranate molasses*

2 teaspoons chopped fresh rosemary

1/2 teaspoon Sherry wine vinegar

1/2 cup walnuts, toasted, coarsely chopped

 

Preheat broiler. Line small baking sheet with foil. Brush foil with olive oil.

Lightly brush figs with 1/2 tablespoon olive oil. Arrange figs, cut-side up, on

sheet. Broil until figs are lightly browned at edges, about 3 minutes. Cool on

baking sheet.

Combine figs, olives, capers, pomegranate molasses, rosemary, and vinegar in

processor. Using on/off turns, coarsely chop figs and olives. With motor

running, add remaining 1 tablespoon oil. Season to taste with salt and pepper.

Transfer to bowl. Stir in walnuts. Let tapenade stand 2 hours at room

temperature to blend flavors. (Can be prepared 5 days ahead. Cover and

refrigerate. Bring to room temperature before serving.)

Makes about 1 3/4 cups.