Peach and Pecan Tapenade with Goat Cheese

Peach and Pecan Tapenade with Goat Cheese
Photo by Oxmoor House


  • 12 ounces goat cheese
  • ½ teaspoon dried thyme
  • 2 cups dried peaches, chopped (we tested with Sunmaid)
  • 2 tablespoons olive oil
  • 1 cup orange juice
  • 2 tablespoons honey
  • ¼ teaspoon freshly ground pepper
  • + 4 more ingredients
    • 1 tablespoon capers, drained
    • 1 cup chopped pecans, toasted
    • 1 cup pitted kalamata olives, chopped
    • Specialty crackers

Bring orange juice to a boil in a small saucepan over medium heat. Remove from heat, and add chopped dried peaches. Cover and let stand 30 minutes. Drain, if necessary. Combine olives and next 5 ingredients in a serving bowl. Stir in peaches and pecans. Place tapenade on a serving platter with go...

View full recipe at My Recipes


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