Fig and Walnut Tapenade with Goat Cheese

Fig and Walnut Tapenade with Goat Cheese
Photo by Mark Thomas


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


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