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Fig and Pomegranate Tapenade

Ingredients

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

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

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