Fig and Walnut Tapenade with Goat Cheese

Name: Fig and Walnut Tapenade with Goat Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 1 Tbsp drained capers, chopped; 20 servings Assorted breads and/or crackers; 237 milliliters chopped stemmed dried Calimyrna figs; 2 teaspoons chopped fresh thyme; 312 grams logs soft fresh goat cheese (such as Montrachet), each cut crosswise into 1/2-inch-thick rounds; 79 milliliters chopped pitted Kalamata olives or other brine-cured black olives; 2 Tbsps extra-virgin olive oil; 59 milliliters toasted walnut halves; 118 milliliters chopped toasted walnuts; 79 milliliters water

Fig and Walnut Tapenade with Goat Cheese might be just the condiment you are searching for. This recipe makes 20 servings with 167 calories, 5g of protein, and 12g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. If you have balsamic vinegar, walnuts, breads and/or crackers, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.

Ingredients you will need

Water

Figs

Equipment you will use

Sauce Pan

Transfer to medium bowl.

Equipment you will use

Bowl

Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme. Season tapenade to taste with salt and pepper. (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.)

Ingredients you will need

Balsamic Vinegar