Fig and Olive Tapenade

Ingredients

  • 1 cup chopped dried figs
  • ½ cup water
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • ¼ teaspoon cayenne pepper
  • + 5 more ingredients
    • 2 cloves garlic, minced
    • salt and pepper to taste
    • 1/3 cup chopped toasted walnuts
    • 1 (8 ounce) package cream cheese
    • 2/3 cup chopped kalamata olives

1. Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, ...

View full recipe at SpringPad

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