1 10 oz (283g) bag dried figs, cut into about ½ inch pieces or about 2 cups chopped figs
1 cup water
¼ cup balsamic vinegar
1 ½ tbsp. fresh rosemary
1 t. fresh ground chili (Asian Family) or ¼ tsp. red pepper flakes
1 cup pitted kalamata olives – check for occasional pits if you buy them pitted
3 or 4 cloves garlic, minced
¼ tsp. salt
Place figs and water in a saucepan and bring to a boil. Reduce heat to a low boil and cook, covered, until figs are very tender and water has been absorbed – may take 30 – 45 minutes depending on how dry your figs are. Add more water if needed. Remove cover and cook off excess liquid. Cool to room temperature (if in a hurry spread the figs out on a plate and cool in fridge) then place in food processor. Add remaining ingredients and process until desired consistency – I like it fairly well blended.
To make without food processor: Chop figs and olives by hand and simply mix with remaining ingredients.
toasted walnuts or pecans – optional – toast at 350 F about 8 – 10 minutes
8 oz. cream cheese, soft goat cheese, or Cambozola or other blue cheese
crackers or baguette (the narrow one)
garnish with a sprig of fresh rosemary
1. Simply offer the nuts, tapenade, cheese and crackers or bread on separate dishes.
2. Place cheese on serving plate and spread tapenade over. Sprinkle nuts over top.
3. Make a torte (best with cream cheese) by lining a small bowl or small loaf pan with plastic wrap (wet the container to make the plastic wrap stick) and pressing in ½ the cheese, then a layer of tapenade then the rest of the cheese. To serve, unmold and top with more of the tapenade.