Description
This is an easy gourmet appetizer. I’ve brought this to several parties and it is always a hit! I often add some chopped green olives to the olive mixture and a little more balsamic. Goat cheese may also be used in place of the cream cheese. Serve with slices of French bread or crackers.
Ingredients
- 1 cup chopped dried figs
- ½ cup water
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- ⅔ cup chopped kalamata olives
- 2 cloves garlic, minced
- salt and pepper to taste
- ⅓ cup chopped toasted walnuts
- 1 (8 ounce) package cream cheese
Instructions
- Combine figs and water in a saucepan over medium heat. Bring to a boil
- and cook until tender
- and liquid has reduced. Remove from heat
- and stir in the olive oil
- balsamic vinegar
- rosemary
- thyme
- and cayenne. Add olives and garlic
- and mix well. Season with salt and pepper to taste. Cover
- and refrigerate for 4 hours or overnight to allow flavors to blend.
- Unwrap cream cheese block
- and place on a serving platter. Spoon tapenade over cheese
- and sprinkle with walnuts. Serve with slices of French bread or crackers.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 4 hrs 25 mins
Servings: 6