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.
To serve:
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
Serving Options:
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.