Fig and Walnut Tapenade with Goat Cheese

Fig and Walnut Tapenade with Goat Cheese
Photo by Mark Thomas


  • 1 cup dried Calimyrna figs
  • 2 5.5-ounce logs soft fresh goat cheese (such as Montrachet)
  • Fresh thyme sprigs
  • ¼ cup walnut halves
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup water
  • 1/3 cup pitted Kalamata olives or other brine-cured black olives
  • + 5 more ingredients
    • 1 ½ teaspoons fresh thyme
    • 1 tablespoon capers
    • ½ cup walnuts
    • 1 tablespoon balsamic vinegar
    • 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. (C...

View full recipe at Epicurious


Best Wine Deals

See More Deals

Snooth Media Network