Fig and Pomegranate Tapenade

Ingredients

• ½ cup walnuts, toasted, coarsely chopped
• ½ teaspoon Sherry wine vinegar
• 2 teaspoons chopped fresh rosemary
• 2 ½ teaspoons pomegranate molasses*
• 1 tablespoon drained capers
• ½ cup Kalamata olives, pitted, coarsely chopped
• 1 ½ tablespoons olive oil
• + 1 more ingredients
• • 8 ripe fresh figs, stemmed, halved

1. 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. 2. Combine figs, olives, capers, pomegran...

View full recipe at SpringPad